Country World Archives 2001-2008

Pecan recipe nets $1,500 grand prize, title

By KARI KRAMER | East Texas Edition

Dec. 16, 2004 - The Texas Pecan Board sponsored a recipe contest Dec. 3 and 4 as part of the Texas Pecan Festival in Early.

The competition was in three categories: main entree, side dish, and dessert. Prize money was awarded to the winner of each category ($500) and to the grand prize winner ($1,000) who was selected from the three categories. All dishes were to be designed to promote the use of Texas Pecans.

The main entree category winner was Brenda Bumpas of Brownwood with her pecan stuffed chicken breast. Tracey Harvey of Abilene won the dessert category with a butter pecan pie and butter pecan crust recipe. (Visit online at for their recipes, and others.)

The side dish category winner, Deanna Williams of Zephyr, was selected to receive the Grand Prize. Her recipe for Mashed Sweet Potato Casserole with a Crunchy Pecan Topping earned her the top award.

Mashed Sweet Potato

  • Casserole with
  • Crunchy Pecan Topping
  • 3-5 sweet potatoes
  • 1 cup butter
  • 2 eggs
  • 1/3 cup evaporated milk
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 ounces crushed pineapple


  • 1 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup butter
  • 1 cup chopped Texas Pecans

Peel potatoes and boil in water until very soft. Preheat oven to 350 degrees. Drain and beat potatoes until smooth. Gradually beat in all ingredients except pineapple, mix well. Stir in pineapple. Place in large greased casserole dish.

Topping: mix sugar and flour. Cut in butter, mix well. Stir in pecans. Sprinkle evenly onto potato mixture. Bake 30 to 35 minutes. Serves approximately 10 to 12.