WILMINGTON — North Carolina raised chef Vivian Howard visited the Port City in January to share her favorite recipes that incorporate the sweet potato.
Howard demonstrated cooking techniques and tips at the 56th National Sweet Potato Convention, held in Wilmington. North Carolina produces more sweet potatoes than any of the nation’s 49 other states.
Most people think to use cinnamon with their sweet potatoes, but Howard challenged the audience to get a bit more creative with their sweet spuds.
She shared three ways to dress up sweet potato skins and a recipe for a simple sweet potato zeppole, or donut.
One of the recipes is even a favorite at her Wilmington restaurant, Benny’s Big Time Pizzeria.
Check out all four recipes below the video.
Check out full recipes below for the dishes Howard demonstrated at the convention:
- Benny’s Big Time Pizzaria’s Bagna Cauda sweet potato skins by Vivian Howard
- Sweet potato sliders with Tahini Dressing
- Sweet Potatoe Zeppole (donuts)
- Arugula salad with shaved Parmesan and sweet potato skins
Johanna Ferebee can be reached at firstname.lastname@example.org or @j__ferebee on Twitter