Old-Fashioned Sweet Potato Pie like Grandmom Used to Make!


Events

11/16/2019

Little Kids Baking Class! Ages 4-7

10:30am - 10:50am

Online! Your access codes will be sent to you!

Event Details

11/16/2019

Little Kids Baking Class! Ages 4-7

More info on our Facebook Page at  https://www.facebook.com/events/465918300719329/ 

10:30am - 10:50am

Online! Your access codes will be sent to you!

11/16/2019

Big Kids Baking Class! Ages 8-12!

11:30am - 12:10pm

Online! Your access codes will be sent to you!

Event Details

11/16/2019

Big Kids Baking Class! Ages 8-12!

More info on our Facebook page at  https://www.facebook.com/events/1433149876847950/ 

11:30am - 12:10pm

Online! Your access codes will be sent to you!

11/17/2019

Online Baking Class - MORNING CLASS! How to Bake a Classic Sweet Potato Pie! $12

11am - 11:40am

ONLINE - Zoom - You will receive your entry code.

Event Details

11/17/2019

Online Baking Class - MORNING CLASS! How to Bake a Classic Sweet Potato Pie! $12

This is the MORNING CLASS!


REGISTER BY SATURDAY, NOVEMBER 16 so you'll have time to shop for ingredients! 


From the comfort of your own kitchen, join this LIVE, INTERACTIVE 40-minute class streaming from Colorado where Mrs. Davenport will go over everything from shopping for the right ingredients to baking your 1st (or best) Sweet Potato Pie! Using ZOOM where you will be able to:

- watch, 

- ask questions and have some answered almost immediately,

- turn your own camera on if you like so I can peek at what you are doing, if time permits,

and generally participate as much as you like online, this class is only $12 and space is limited! 


Once you have paid your $12, you will receive a shopping list and a basic recipe in case you would like to get your pie started alongside ours. It actually takes several days to get the best pie, and I will have prepared extra foods that have already been prepped, so your pie will not be done at the same time! That's OK! I can get you started! You will actually finish baking your pie 1-2 days later, as different ingredients need refrigerator time, etc.


Otherwise, watch, observe, and ask away!


If there's demand, I MAY offer another in December, but we'll see!

We do reserve the right to bump anyone out without refund if they are rude to other participants (or to Mrs. Davenport!) and to block them from further classes if they make a disruption. Thanks so much!


I look forward to seeing you!


- Mrs. Davenport


REGISTER HERE

11am - 11:40am

ONLINE - Zoom - You will receive your entry code.

11/17/2019

Online Baking Class - AFTERNOON CLASS! How to Bake a Classic Sweet Potato Pie! $12

3:30 - 4:10

ONLINE - Zoom - You will receive your entry code.

Event Details

11/17/2019

Online Baking Class - AFTERNOON CLASS! How to Bake a Classic Sweet Potato Pie! $12

This is the AFTERNOON CLASS! 


REGISTER BY SATURDAY, NOVEMBER 16 so you'll have time to shop for ingredients! 

From the comfort of your own kitchen, join this LIVE, INTERACTIVE 40-minute class streaming from Colorado where Mrs. Davenport will go over everything from shopping for the right ingredients to baking your 1st (or best) Sweet Potato Pie! Using ZOOM where you will be able to:

- watch, 

- ask questions and have some answered almost immediately,

- turn your own camera on if you like so I can peek at what you are doing, if time permits,

and generally participate as much as you like online, this class is only $12 and space is limited! 

Once you have paid your $12, you will receive a shopping list and a basic recipe in case you would like to get your pie started alongside ours. It actually takes several days to get the best pie, and I will have prepared extra foods that have already been prepped, so your pie will not be done at the same time! That's OK! I can get you started! You will actually finish baking your pie 1-2 days later, as different ingredients need refrigerator time, etc.

Otherwise, watch, observe, and ask away!

If there's demand, I MAY offer another in December, but we'll see!

We do reserve the right to bump anyone out without refund if they are rude to other participants (or to Mrs. Davenport!) and to block them from further classes if they make a disruption. Thanks so much!

I look forward to seeing you!

- Mrs. Davenport

REGISTER HERE

3:30 - 4:10

ONLINE - Zoom - You will receive your entry code.

6/20/2020

1st Annual Colorado Sweet Potato Pie Bake-Off

2pm - 5pm

Anythink Library - Wright Farms

Event Details

6/20/2020

1st Annual Colorado Sweet Potato Pie Bake-Off

WELCOME! REGISTRATION IS NOW OPEN. RULES BELOW!


TO ATTEND OR ENTER: $5 - Tickets here

TO SPONSOR: Learn More


SPACE IS LIMITED TO 80 GUESTS, SO PLEASE ENTER SOON.


Competitors from all over Colorado are competing for bragging rights in the 1st Annual Sweet Potato Pie Bake-Off Contest, sponsored by the Sweet Potato Pie Society of Colorado and Mrs. Davenport's Sweet Potato Pie.

Come be in the audience, view all of the entries, watch judges taste the entries and do some tasting yourself of various sponsors' pies and desserts, including Mrs. Davenport's Classic Sweet Potato Pie, her Daddy's Apple Bit, and her Church Lady Caramel at the 1st Annual Colorado Sweet Potato Pie Bake-Off Contest.

Want to enter your own pie into the contest? You can register your entry now by scrolling to the bottom of this page. There is no extra entry fee beyond the $5 Admission Ticket which goes towards holding this long-overdue event!

The grand prize includes a $100 gift card, an award, publication on our social media, press releases and announcements in the media, and a free championship Apron & T-shirt. There's also a 2nd and 3rd prize plus an Honorable Mention, and all entries are appreciated publicly! That's called Good Manners. :D

2pm - 5pm

Anythink Library - Wright Farms


Contest Registration

Register Your Pie HERE for the 1st Annual Colorado Sweet Potato Pie Bake-Off Contest to be held on JUNE 20th 2020.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Better yet, see us in person at our next Special Event!

We love our customers

Mrs. Davenport's Sweet Potato Pie

Commerce City, Colorado 80022, United States

(720) 336-9677

Hours

Mon

09:00 am – 05:00 pm

Tue

09:00 am – 05:00 pm

Wed

09:00 am – 05:00 pm

Thu

09:00 am – 05:00 pm

Fri

09:00 am – 05:00 pm

Sat

Closed

Sun

Closed

Rules for the 1st Annual Colorado Sweet Potato Pie Bake-Off

Rules for the 1st Annual Colorado Sweet Potato Pie Bake-Off

WE ARE SO EXCITED TO ANNOUNCE THE LONG-OVERDUE 1st ANNUAL COLORADO SWEET POTATO PIE BAKE-OFF CONTEST!


Here are some rules and guidelines to help us get started:

 

You may only enter in one category per year. All prizes include bragging rights, press release, a token Visa gift card, and other items from our sponsors.  


Grand Prize - "Best in Bake-off" - $100 plus the 2020 Championship, including a Championship Apron & T-Shirt, a spot on next year's judging panel, and other prizes. 


1st Place Ribbon- $20 plus other prizes 

2nd Place Ribbon - $15 plus other prizes 

3rd Place Ribbon - $10 plus other prizes 

YOUTH GRAND PRIZE - $5

All Youth Entries receive Special Acknowledgement.  


All entries receive appreciation and recognition! (We know it’s a Labor of Love and often an expression of Memory and Tradition. Thank you! )


a) This contest is open to bakers aged 8 and up! Ages 8-16 must be in the Youth Category, and accompanied by a guardian over 18. PLEASE REGISTER YOUR ENTRY BY SATURDAY MARCH 28th. There is no extra entry fee other than the $5 admission if you register by midnight on this date. Late entries, however, will be allowed until June 10th, but late registration will be $10, and includes admission for one person to the festivities. 


Sponsors may not enter the contest.  


CATEGORIES: (For labeling purposes only. )   


Classic – The traditional sweet potato pie recipe, using any variety of sweet potato or yam you choose, without any secret ingredients. 


Innovative – Your creative version of a sweet potato pie based on the traditional recipe, but with your spirit of innovation on display. Examples might be an added ingredient (which must be listed during registration), a novel appearance or presentation, etc. 


Vegan/Sugar-free – No dairy products or eggs allowed. No white or brown sugar or artificial sugar substitutes allowed. You may use other natural sugars including honey, 100% maple syrup, molasses, or agave, and these must be clearly listed at registration. 


Professional – This category is for caterers, restaurants, or professional chefs who make their living fully or partly from their sweet potato pies, either currently or in the past. In other words, if someone has bought a pie from you other than at a school or church bake sale, this is for you! 


Appetizer – This category is for sweet potato appetizers, with or without crust, served as an appetizer rather than as a dessert. Please create bite-sized portions for judging, and have fun! Again, all ingredients must be listed. 


b) Pies must be entered in the name of the person who made it. For the PROFESSIONAL category, please include the name of the actual baker in addition to your restaurant or catering name and location. 


c) A list of all ingredients used in your pie recipe, on a 3x5 card or 8x11 paper, must be provided with your entry along with your name and email address, We do not need your exact recipe. (You can keep Grandma's secrets.)


d) Please take a photo of your pie and submit or email a copy of it by 2pm on the day of the contest to realsweetpotatopie@gmail.com. Your photo will be used to help identify each pie for the judges and to 


e) Each Pie must be made from scratch with all-natural ingredients. 


f) Each pie must be baked in a 9” – 10” aluminum pie plate/pan. Sorry but we cannot return pans. 


g) Each pie must include a clear pie lid (available at the grocery store).  


h) You may not use pre-made store-bought crust. 


i) Please bring your Pie to the contest site, to be announced at a later date, in or near Reunion in Commerce City, Colorado, between 2pm and 2:30pm on Saturday, December 7, 2019 (signs and hosts will direct you to the entry table). At this time your pie will be given an entry number,  maintaining confidentiality of the bakers. Judges will not be present at the entry table while pies are delivered to ensure confidentiality.   


j) Please sign in, show photo ID, and sign acknowledgements that: 


- That you baked your pie using best practices in food safety, including the use of gloves, highly sanitized cooking areas and utensils, and baking and storage at proper temperatures. A good reference comes from Boulder County (https://www.bouldercounty.org/families/food/baking-and-cooling-pies-safely/) Please read it before registration! 


- that no guarantees can be made that exposure to nuts has not occurred. Please DO NOT taste or sample if you have any kind of allergies.


- that all entered pies become the property of the Sweet Potato Society of Colorado and that pies may or may not be returned. At the conclusion of the event, bakers may share their pies or take them home.  Any pies left will be disposed of by the end of the event. 


- that you give your permission to have your photo taken during the festivities and have photos used on social media and press releases for the Sweet Potato Pie Society of Colorado. 


k) Please go enjoy the festivities! Sponsor tables, and samples will be available to the invited public. 


Judging: 


a) Judging will start at 2:45 pm and continue until 3:45pm. These times may change depending upon the number of entry registrations received by November 9th.  


b) Winners will be announced and prizes awarded beginning at 4:15pm. 


c) Festivities close at 4:55pm. 


d) The judging area will be "off limits" to all but Judges and Pie Contest Committee members. 


e) There will be a minimum of three judges and a maximum of nine. 


d) Judging Criteria – Each pie will be judged by professional foodies, and in future years, by previous champions, on the following, out of 30 possible points. Judges reserve the right to refuse to taste an entry based on presentation, odor/smell, or perception without explanation. 


i. Overall Appearance and Presentation– points 1-10 


ii. Crust – Color, Texture, Doneness, Taste – points 1-10 


iii. Filling – Consistency, Doneness, Moistness, Flavor – points 1-10 


e) How judges will score:  


i. Each judge assigns a numerical value for each criterion, without consultation with the other judges. 


ii. The pie that receives the highest total numerical value is the winner. The Pie Contest Committee will tally the judging sheets. 


iii. In the case of a tie, the judges will taste those pies again, give a final score, and declare a winner. 


iv. The decision of the judges is final. 


a) Winners will be announced after the judging is complete starting at 4:15 pm on the main stage. 


Deposition of Pies – all pies become the property of the Sweet Potato Society of Colorado. After judging, pies may be sliced and distributed to guests, donated to the local food bank, or returned to the baker if labeled properly. Contest continues rain, shine, or snow. Entries not received/in line by 2:31pm will forfeit their registration, although everyone will still be welcome to the festivities. We are sorry but we must follow a strict schedule. Thank you for understanding.  


Updates and clarifications to these rules will continue to be added as necessary.


For more information, please email Mrs. Jenny Davenport at RealSweetPotatoPie@gmail.com

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FROM THE BOULDER COUNTY WEBSITE - Baking & Cooling Pies Safely:


Cooking and storing pies safely is important because germs that cause food-borne illness can grow in pies kept at room temperature. They grow easily in foods made with milk and eggs. 


Refrigerate any pies containing pumpkin, custard, and/or cream. 


Cook Pies Safely 


Only buy clean, refrigerated eggs with uncracked shells. 


Wash hands, utensils, equipment, and work area with hot soapy water before and after contact with eggs. 


Don’t keep milk or eggs out of the refrigerator for more than two hours. 


Use a food thermometer to make sure the filling reaches 160°F. Chiffon pies may be made with pasteurized dried egg whites, or with in-shell, commercial, pasteurized eggs (available in some areas) 


Meringue that tops a pie should be safe if baked at 350°F for about 15 minutes. 


Make Sure Pies are Safe After Cooking 


Cool them at room temperature for only 30 minutes after you take them out of the oven. 


Put them in the refrigerator to complete cooling and to keep them cold. 


Keep pies in the refrigerator at 41°F or colder, except during the time they are being served. 


Bakeries and stores must put pies into boxes or containers only after they have been cooled and are cold. 


An Exception 


You may see pumpkin pies displayed at room temperature in the store. These are safe if made from a recipe that prevents germ growth for five days and will be identified by proper labeling. Refrigerate the pie as soon as you get it home. 


 ENJOY!

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