Team Never Blue's sweet potato-candied pecan croissant bread pudding with a 53-second sweet potato Guinness stout ice cream and smoked sweet potato caramel.
Enjoying the tenth week of the Chefs Challenge.
Voted as the evening's No. 1 dish, team Never Blue's sticky sweet potato Thai potion-drenched baby back ribs over sweet potato goat cheese gratin with a cilantro queso fresco gremolata.
Chef Jesse Roque of Never Blue and chef Nate Allen of Knife & Fork competed in the tenth week of this year's Chefs Challenge.
Sweet potato was the secret ingredient of the May 22 Chefs Challenge.
Team Never Blue sends out their third course.
Chef Jesse Roque and team Never Blue.
Maple crackling sweet potato ice cream with a sweet potato Linzer torte prepared by chef Nate Allen and team Knife & Fork.
Chef Jesse Roque plating her sticky sweet potato Thai potion-drenched baby back ribs.
Team Knife & Fork's haddock with roasted farro, spring onion, roasted sweet potatoes, spinach, arugula, and sweet potato velouté
Lowcountry crab cakes over heirloom tomato and sweet potato salad with an arbol chile-sweet potato buerre blanc prepared by chef Jesse Roque and team Never Blue.
Diners enjoy the May 22 challenge between chef Jesse Roque of Never Blue and chef Nate Allen of Knife & Fork.
Savory donut with sweet potato, cheese, candied hog jowl, and chicory prepared by team Knife & Fork.
Team Knife & Fork plating their donut with sweet potato.
Chef Jesse Roque and members of her Never Blue team.
Chef Nate Allen and members of his Knife & Fork team.
Chef Nate Allen from Knife & Fork.
Chef Nate Allen of Knife & Fork won the May 22 Chefs Challenge.
Chef Nate Allen of Knife & Fork.
Celebrating their win, chef Nate Allen and team Knife & Fork.
Diners cheer on the competitors during the May 22 Chefs Challenge.
Enjoying the May 22 Chefs Challenge. Sweet potato was the secret ingredient.
