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Chef Amanda Mike, the crust made by Mike

2 cups unsalted butter - softened to room temperature

1½ cup sweet potatoes, cooked and mashed, (about 3 medium potatoes)-roasted, uncoiled

1 cup light brown sugar, packed

1 tablespoon vanilla extract-try adding vanilla bean paste for a richer flavor

Optional potato chips for decorating cakes:

Purple potato glaze:

Using a hand mixer, mix the powdered sugar, milk, potatoes, and vanilla together until smooth.

Author: H3irloom Food Group Chef Tonya Thomas

6 tablespoons butter or palm oil

Water or stock of choice

Author Jasmine Norton, owner of The Urban Oyster and The Urban Burger Bar

Bakeware cooking spray

1 (8 square inch) toasted and cooled cornbread, should be sweet

2 large packages of king Hawaiian bread (toasted)

½ large Vidalia or sweet onion, chopped

½ cup chicken broth, add more as needed

2 Beat fresh shelled or canned oysters, drain and chop (reserve oyster wine)

1 tablespoon hot sauce (preferably crystal)

1 tablespoon fresh sage, chopped, or 1 teaspoon sage

Author: Amber Croom and 4 Dessert Candy Studio

2 cups pecan halves

In a medium bowl, mix all the ingredients together until completely combined. Set aside.

2 cups yam or sweet potatoes, cooked and pureed

1/2 teaspoon salt (more or less, adjust according to your taste)

A pinch of white pepper or cayenne

Bake for 45 to 55 minutes, until the soufflé shakes slightly. You can also insert the cake tester into the center to make sure the soufflé is set correctly. You can enjoy it as it is, or ignore all picky eyes and put the spiced marshmallow fluff on the top to raise it to the next level.

1 teaspoon cinnamon or pumpkin pie spice

Store the remaining spread in an airtight container at room temperature for 1 to 2 weeks.

Author: H3irloom Food Group Chef David Thomas

1⁄2 cup packed light brown sugar

1⁄4 cup freshly ground black pepper, plus more flavors

2 1⁄2 tablespoons coarse salt, plus more flavors

1⁄4 cup freshly squeezed lime juice, served with wedges

2 scotch bonnets or habanero peppers, stalked and chopped

1 (2 inch) slice of ginger, peeled and thinly sliced

Author: Kora Polydore, Kora Lee's Cafe

Heat oil in a pot, add flour, and stir until smooth and no particles.

Add 2.5 cups of heavy cream to make a slightly thicker gravy.

Add the following flavors:

1 cup shredded mild cheddar cheese

1 cup shredded cheddar cheese

1 cup of delicious cheese (you can choose smoked Gouda, Gruyere, or Pebri-free cheese)

Add 1 cup of delicious cheese to the batter gravy, stir until melted and well mixed.

Add another 1.5 cups of cheese until it is coated and not melted.

Add 1 pound of cooked pasta shells of your choice (elbow, macaroni, shells, etc.) and mix with cheese gravy.

Place in a shallow baking pan and cover with remaining cheese. Bake at 350 to 375 degrees for 25 to 30 minutes, until the top is bubbling and the cheese is light golden brown.

Author: Kora Polydore, Kora Lee's Cafe

1 large white onion, roughly chopped

1 red pepper and 1 yellow pepper, chopped

1 teaspoon red pepper flakes or 2 habanero peppers

1½ teaspoon kosher salt, plus more flavors

1 teaspoon freshly ground black pepper, plus more flavors

1 pound of kale, 1 pound of kale, 1 pound of mustard greens; washed, destemmed, and cut into thin strips