A note from Joelle
March is Nutrition Month - and this first week are embracing our cultural and food traditions. Kieran has shared her mom's sweet potato souffle recipe, a family Thanksgiving tradition to enjoy any time of year! Read below to hear about how both her parents contributed to her love of cooking and passion for food. - Joelle
My family food traditions
As a child I grew up with a father who was known as the ‘Pizza King’. Friends and family would constantly request for him to make his extraordinary pizzas every time they saw him. His creations were out of the box, unusual, and just plain fun. As a child it was so special to me being able to help him create and think of new ideas- even for my 9th birthday I remember requesting a ‘Lobster Pizza with EXTRA garlic butter’- and I already know what you are thinking (who was this kid? And also- eww?), but somehow he made it work and pulled it off with grace. My personally favourite of his creations was the BBQ chicken pizza- unbeatable in many people’s books!
My mother is equally creative in the kitchen and is always cooking up delicious meals ranging from desserts to main courses and everything else in between that will not only fill your belly, but comfort your soul from the inside out. My favourite dish of hers is a Thanksgiving favourite; sweet potato souffle. This dish is not only packed with one of the best vegetables ever, but is the perfect pairing with any big family gathering meal.
Growing up with parents who were not only kind, and caring, and patient with me, but allowed me to experiment and learn and grow in ways that I only now am understanding and appreciating as an adult, has no doubt nourished my love and passion for food. If it weren’t for their teachings of how to pick fresh fruit and vegetables from the grocery store, or how to use a knife properly, or grandma letting me make the whipping cream for desserts, I am not sure I would be who I am today without their grace and guidance and for that I am forever grateful. Cooking literacy, and food experimentation will undeniably be a huge part of my life forever, adapting and trying new foods and techniques as I travel and create my own dishes for my friends and family. Cooking has allowed me to show love to friends where words cannot touch, and to learn so many amazing skills from people with different cultures and backgrounds and for that I hope that next time we are able to sit down with our friends and family, we can be extra thankful for everything that has brought us together to be able to share a meal.
-Kieran
Sweet Potato Souffle
A warm, cozy, and colorful side dish that will comfort your soul. Rooted in family tradition, this dish goes well at Thanksgiving, Sunday dinners, birthday celebrations, or any other large gathering!
Preheat the oven to 375 degrees Fahrenheit
Use a fork to poke a few holes into each potato in order for the steam to release while it is cooking
Bake the sweet potatoes, skin on, for 1 hour or until cooked through. Reduce the oven to 350F
Let the potatoes cool, then peel off the skin. Combine into the rest of the ingredients
Mash potatoes. Add butter and combine
Add egg yolks one at a time into the mixture. Use a food processor or stand mixer to combine (or mix by hand if you are feeling extra ambitious!) until very smooth
Add in the brown sugar, lemon rind, juice, ginger, nutmeg and salt and mix well
Beat egg whites in large bowl until stiff but not dry
Gently but thoroughly fold stiffly beaten egg whites into mixture
Carefully pour into 2 qt casserole or souffle dish
Bake for 1 hour in oven at 350F. Serve immediately
Tips and Tricks:
- If short on time, just add in the entire egg, no need to separate the whites. This method will make the souffle a bit more dense, but is just as good either way.
- Serve with poultry, fish, or a walnut and lentil meatless loaf
Did you try this recipe? Leave us a comment below!
Ingredients
Directions
Preheat the oven to 375 degrees Fahrenheit
Use a fork to poke a few holes into each potato in order for the steam to release while it is cooking
Bake the sweet potatoes, skin on, for 1 hour or until cooked through. Reduce the oven to 350F
Let the potatoes cool, then peel off the skin. Combine into the rest of the ingredients
Mash potatoes. Add butter and combine
Add egg yolks one at a time into the mixture. Use a food processor or stand mixer to combine (or mix by hand if you are feeling extra ambitious!) until very smooth
Add in the brown sugar, lemon rind, juice, ginger, nutmeg and salt and mix well
Beat egg whites in large bowl until stiff but not dry
Gently but thoroughly fold stiffly beaten egg whites into mixture
Carefully pour into 2 qt casserole or souffle dish
Bake for 1 hour in oven at 350F. Serve immediately
