Baker Cortlandt Matthews of Mighty Bread

Duck Fat, Almond-Chile Crunch, Cane Syrup, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Sweet Potato Purée, Bourbon Gel, Maple Meringue, Pecan Picada | Chef Cam Floyd of Sweet Auburn BBQ

Roasted Sweet Potato, Marigold Sauce, Sweet Potato Chips | Chef Maricela Vega of Chico

Sweetpotato Velouté, Baby Leek, Compressed Celery, Sweetpotato Bread | Serena Chow Fisher and David Fisher of Marlena

Roasted North Carolina Sweetpotato, Miso, Pumpkin Spice, Poblano Whipped Cream | Pastry Chef Kaitlin Guerin of Lagniappe Baking

Roasted North Carolina Sweetpotato, Heirloom Grain Noodles, and Fresh Herbs | Chef Taylor Stark of The Wolf's Tailor

Tempura-fried North Carolina Sweetpotatoes, Parmesan, Herbs, and Preserved Lemon Aïoli | Chef Michael Gibson of The Hart

Ember Roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin | Chef Opie Crooks of No Goodbyes

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood

Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse

Pastry Chef Danielle Spencer of Win Son Bakery

Brown Sugar Syrup, Crushed Peanuts, and Olive Oil | Chef Richard Ho of Ho Foods

Chocolate Labneh Ganache, Orange Blossom Syrup, Charred Sweet Potato Ice Cream, Candied Sweet Potato | Pastry Chef Camille Cogswell of Zahav