Haley Gustafson | Daily Press Ladies Day participants are ready for the 40th annual Ladies’ Day event at the Upper Peninsula State Fair in Escanaba.

ESCANABA — A highlight of the annual Ladies’ Day at the Upper Peninsula State Fair is the recipe contest. This year, entrants had to create dishes featuring potatoes.

The judges chose winners based on taste, appearance, and creativity, along with clarity of the recipe. Taking home the top prize with her sweet potato casserole was Linda Romps. Second place was awarded to Joanne King for her red picnic basket potato salad. Coming in third place was Becky Kuehl, who created a pumpkin sweet potato cheesecake.

The winning recipes will be published in the Ladies’ Day Cookbook for the 2018 Upper Peninsula State Fair.

The top three winning recipes are as follows:

First Place — Sweet Potato Casserole

Entered by Linda Romps

4 cups sweet potatoes (5 – 6 medium)

1 stick butter

1 can evaporated milk

1 cup sugar

2 eggs well beaten

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla

Boil potatoes till tender. Cool, peel and mash. Beat in butter. Add remaining ingredients and beat well. Bake in 9 X 13 pan ungreased, 15 minutes at 425 degrees.

Topping:

3/4 stick butter

1 cup crushed corn flakes

1/2 cup chopped pecans

1/2 cup packed brown sugar

Mix well and spread on top of potatoes. Bake 15 minutes at 400 degrees.

Note: Goes well with turkey and ham. We have this during Thanksgiving and Christmas.

Second Place — Red Picnic Basket Potato Salad

Entered by Joanne King

3 pounds of potatoes, cut into small pieces/table salt

2 tablespoon vinegar

6 large eggs

1 cup mayonnaise

3 stalks celery, chopped

1/2 cup onions, 3 scallions, sliced

Add:

1 teaspoon dry mustard powder

2 teaspoon dry parsley leaves

1/2 teaspoon celery seeds

1/2 teaspoon pepper

In large saucepan, cover potatoes with water by a few inches. Boil, add 1 tablespoon salt. Reduce heat, simmer until potatoes are tender. About 25 minutes (fork pick to test doneness).

Drain potatoes, cool and cut into small pieces. Drizzle vinegar on top, toss to combine.

Boil eggs in saucepan, cover with two inches water over the eggs. Boil, turn off heat. Cover, let stand 12 minutes in the water. Drain eggs, and cover with cold water. Let them cool and then peel the eggs. Cut into small pieces.

Place your diced potatoes, cooked eggs, celery, onions and scallions in a large bowl.

Combine mayonnaise with seasonings, mustard powder, parsley leaves, pepper and celery seed.

Combine the potato and mayonnaise mixture. Cover. Refrigerate one hour. Garnish with egg and paprika.

Third Place — Pumpkin Sweet Potato Cheesecake

Entered by Becky Kuehl

2 cups graham cracker crumbs

4 tablespoon sugar

1/2 cup butter melted

4 (8 oz.) packages cream cheese, softened

1/2 cup pumpkin

1/2 cup sweet potato

1 tablespoon pumpkin spice

1 1/4 cups sugar

1 teaspoon vanilla

4 eggs

Heat oven to 300 degrees

Mix graham cracker crumbs, 4 tablespoon sugar and butter, melted.

Press onto bottom of 10 inch spring form pan.

Beat cream cheese, rest of the sugar, and vanilla until blended.

Add eggs on low speed just until blended.

Add pumpkin and sweet potato.

Pour over crust.

Bake 55 to 60 minutes until set.

Cool before removing rim.

Refrigerate four hours.

Drizzle maple syrup over top when done.