Category: Recipes

Holiday Sweet Potato Rolls: A Family Favorite (Even for the Picky Eaters!)
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Holiday Sweet Potato Rolls: A Family Favorite (Even for the Picky Eaters!)

Lulu LeeLeave a comment

A Short Story From My Holiday Kitchen

The days leading up to Thanksgiving always feel like a quiet dance in my kitchen — not rushed, not frantic, just intentional. Over the years, I’ve learned to start preparing certain parts of our holiday meal days in advance. Not because I love being ahead of schedule (though it helps!), but because life has required it.

I’ve worked through many major holidays, sometimes only catching a few hours at home before heading back out again. And because of that, I had to learn how to create a holiday rhythm that made room for both my responsibilities and my children. A rhythm that allowed them to experience the joy of the season without feeling the absence of my schedule.

So I plan. I chop, mix, and prep early. I build flavors slowly. I tuck things away in the fridge and freezer like little promises to myself. I do it so that when the holiday arrives, I’m not drowning in tasks — I’m emotionally present, grounded, and able to enjoy those pockets of time with my kids, whether I’m home all day or just long enough to share a meal and laugh together.

And somewhere in the middle of all that preparation, these sweet potato rolls were born.

They came from a simple desire:
to help my youngest see the beauty and versatility of sweet potatoes — and to make sure they never felt like they were missing out on a food their siblings enjoyed.

They also became a symbol of my kind of holiday magic: finding small ways to stretch time, stretch love, and stretch tradition so my family gets to feel whole even on the days I’m balancing a lot.

These rolls have earned their place on our Thanksgiving table — soft, warm, and welcoming to even the pickiest eater in the house.

Every family has that one ingredient someone just can’t get behind — and in my house, that ingredient has always been sweet potatoes. My youngest has never been a fan, no matter how I bake them, mash them, roast them, or season them.

So over the years, I’ve made it my quiet mission to find ways to introduce sweet potatoes that highlight how versatile (and delicious!) they really are. I’ve tried plenty of versions, but only one has earned a full stamp of approval:

✨ Sweet Potato Rolls. ✨

Soft, slightly sweet, beautifully golden, and perfect for soaking up gravy or eating warm right off the pan — these rolls made their way onto our Thanksgiving table this year, and they did not disappoint. In fact, this is the only sweet potato recipe my youngest happily eats, which makes it even more special.

Whether you’re preparing for a holiday dinner or simply want a cozy roll recipe for the winter season, these sweet potato rolls are warm, comforting, and surprisingly easy to make.

Ingredients

For the dough

  • 1 cup pureed sweet potato
  • 1 cup (240 ml) room-temperature yogurt
  • 4 tbsp (57 g) unsalted butter, melted
  • 2 whole eggs, lightly beaten
  • 2 tbsp raw cane sugar
  • 2 1/4 tsp (1 packet) instant yeast
  • 1 1/2 tsp fine sea salt
  • 4 3/4 cups flour

For baking

  • 1/2 stick melted butter

Instructions

Make the Dough

  1. In the bowl of a stand mixer, combine the yogurt, melted butter, eggs, cane sugar, yeast, and sweet potato.
  2. Add the salt and 2 cups of flour, stirring for about 1 minute.
  3. Switch to medium-low speed and gradually mix in the remaining flour. Knead until a dough forms.
  4. Increase to medium-high speed and continue kneading for about 5 minutes, until the dough becomes soft, smooth, and slightly tacky.
    • If it’s too sticky, add flour a little at a time until manageable.
  5. Lightly spray a clean bowl with cooking spray. Place the dough inside, cover with a clean kitchen towel, and let it rise for 45 minutes to 1 hour, or until doubled in size.

Shape & Bake the Rolls

  1. Prepare a baking pan by spraying with cooking spray. Divide the dough into equal pieces and shape each into a smooth ball.
  2. Brush each roll with melted butter. Cover lightly with a kitchen towel and let rise for another 30 minutes, or until puffy.
  3. Preheat the oven to 375°F.
  4. Bake the rolls for 15 to 20 minutes, or until beautifully golden brown.
  5. Serve warm. Store leftovers in an airtight container or freezer-safe bag.

A Small Sweet Victory

What makes this recipe so meaningful isn’t just the flavor or the softness of the rolls — it’s the fact that they brought sweet potatoes back into our Thanksgiving meal in a way that made everyone happy, even my pickiest eater.

Sometimes the best recipes are the ones that quietly solve a family dilemma and create a new tradition at the same time.

Bonus Recipe!!
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Bonus Recipe!!

Lulu LeeLeave a comment

Udon-Inspired High-Protein Noodles (Made With Tofu!)

Yesterday after work, I came home craving something warm, comforting, and packed with flavor — the kind of meal that hits the spot without taking all evening to prepare. I’ve been inspired by Asian cuisine for years, and one dish I always come back to is a good, cozy bowl of udon noodles.

But since giving up meat, I’ve been trying to get more creative with protein. That’s how I ended up experimenting with tofu… not just as the stir-fry topping, but as the actual base of the noodles. And honestly? It worked. It worked really well.

These udon-inspired tofu noodles are soft, chewy, and surprisingly high in protein. They soak up the sauce beautifully, and the stir-fry is full of vibrant veggies, sweet-savory flavors, and just the right amount of heat.

If you’re looking for a plant-forward dish that’s nourishing, filling, and delicious — this is a new favorite.

Udon-Inspired High Protein Noodles

Ingredients

Noodles

  • 1 block of extra-firm tofu (split in half)
  • 1 ¼ cups flour
  • ¼ tsp salt

Stir-Fry

  • ¼ cup extra virgin olive oil
  • ½ block extra-firm tofu, thinly sliced
  • ½ red onion, sliced
  • ¼ cup shredded carrots
  • ½ cup shelled edamame
  • ¼ cup shredded red cabbage
  • ¼ cup shredded sweet potato
  • ¼ cup soy sauce
  • 1/8 cup soy aminos
  • ¼ cup brown sugar
  • Chili pepper flakes (to taste)
  • 1 tbsp grated ginger
  • 1 tsp turmeric powder
  • ½ tsp white pepper

Instructions

Make the Noodles

  1. Squeeze excess water from half the tofu block, then break it apart.
  2. Combine tofu, flour, and salt in a food processor. Blend until a ball of dough forms.
  3. Transfer the dough to a lightly floured surface and knead for about 1 minute.
  4. Roll the dough into a very thin sheet.
  5. Use a knife or pasta cutter to slice the dough into noodles.
  6. Bring a medium pot of salted water to a boil.
  7. Boil noodles for 5–7 minutes, then rinse in cool water and set aside.

Stir-Fry & Sauce

  1. Thinly slice the remaining tofu and fry it in a heated skillet until slightly brown and crispy.
  2. While it cooks, slice the red onion and shred the sweet potato.
    • (Pre-shredded carrots and cabbage work perfectly — that’s what I used!)
  3. In a small bowl, mix the soy sauce, soy aminos, brown sugar, chili flakes, ginger, turmeric, and white pepper. Set aside.
  4. Cook the edamame for 5–10 minutes, drain, and set aside.
  5. Remove the crispy tofu from the skillet. Add the onion, cabbage, sweet potato, and carrots to the same pan. Sauté for about 5 minutes.
  6. Pour the sauce over the veggies and cook for about 3 minutes.
  7. Add the fried tofu and edamame, toss gently, and let simmer for another 5 minutes.
  8. Add the cooked noodles and toss until everything is well combined.
  9. Let it simmer on low heat for an additional 5 minutes.
  10. Let it rest before serving.

I enjoyed mine with a cup of hot sugar-free mango tea, which paired beautifully with the heat from the chili flakes and the warmth of the ginger.

Where I Bought My Ingredients (Budget-Friendly Vegan Staples)

Going vegan doesn’t have to be expensive. Here are the exact ingredients I used for this dish, all budget-friendly and easy to find:

These are not affiliate links — just sharing what worked for me and how I keep vegan meals flavorful, nourishing, and affordable.

A New Favorite in My Meat-Free Journey

I’m really proud of how this recipe turned out — it’s flavorful, filling, and gives me the protein boost I’ve been working toward since cutting out meat. And honestly, it has me excited about exploring more creative ways to use tofu in my cooking.

If you give this recipe a try, let me know how you like it! I’ll definitely be experimenting with more tofu-based dishes soon.

Sweet Potato Pie: A Taste of Home and a Thanksgiving Staple
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Sweet Potato Pie: A Taste of Home and a Thanksgiving Staple

Lulu LeeLeave a comment

Every year, our Thanksgiving table reflects the story of who we are — Sierra Leonean roots, Virginia living, and the traditions my children and I continue to build together. Our holiday dinner is always a blend of the foods I grew up eating and the dishes that have become part of our American life.

This year we had jollof rice with chicken stew, steamed plantains, and collard greens from my garden. Alongside those were the classics: mac and cheese, mashed potatoes, sweet potato rolls, cranberry sauce, and a refreshing cranberry lemonade sweetened with dates instead of processed sugar. And of course — a large, beautifully roasted turkey, dressing, gravy, and brownies to end the night.

In the middle of all those flavors, one dessert stood out the way it always does: sweet potato pie. It’s nostalgic, comforting, and brings together the best of the traditions we love.

Whether you’re creating a feast for family or just craving something warm and familiar, this sweet potato pie is exactly the kind of dessert that makes a table feel like home.

Ingredients

  • 2 cups sweet potatoes, cooked, peeled, and mashed
  • 1/2 cup unsalted butter, softened
  • 1/2 can sweetened condensed milk
  • 1/2 cup raw cane sugar
  • 1 teaspoon orange zest
  • 1/2 teaspoon of cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 (9-inch) deep-dish pie crust, prebaked (I made this in advance… recipe will be posted later)

Instructions

Preparing the Sweet Potatoes

  1. I washed the potatoes I had harvested and cut them in half before boiling them.
  2. I peeled all of them after an appropriate cooling time
  3. I pureed the potatoes in my food processor but dividing into two separate portions (for the rolls and pies)

Make the Filling

  1. Reduce oven temperature to 350°F (177°C).
  2. In a large bowl, beat together the sweet potato mash and softened butter until completely smooth.
  3. Add condensed milk, raw cane sugar, orange zest, cinnamon, nutmeg, ginger, cloves, salt, vanilla, and eggs. Mix until evenly combined and silky.
  4. Pour filling into a prebaked 9-inch deep-dish pie crust with a pie shield for the edges.
  5. Bake for 40–45 minutes, removing the pie shield in the last 15–20 minutes to brown the crust.
  6. Cool completely on a wire rack. Top with whipped cream if desired.

A Slice of Gratitude

What I love most about this pie isn’t just the flavor — it’s the meaning behind it. Baking it this year gave me a quiet moment to reflect on how far my family has come, the traditions we’re shaping, and the little joys that anchor us even when life is busy and full.

And speaking of joy…

Coming Up Next Week: Our Health & Fitness Update

Next Monday, I’ll be sharing a recap of a different kind of Thanksgiving tradition — the local Turkey Trot my oldest daughter and I ran together. We both set new personal records this year, and I can’t wait to reflect on what that run meant for us, what I learned from training this fall, and how I’m preparing for my second half marathon next month.

It was a beautiful moment of bonding, growth, and celebration — and I’m excited to share it with you.

🍪 Festive Family Cookies: A Sweet Twist on Prue Leith’s Iced Tea Biscuits
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🍪 Festive Family Cookies: A Sweet Twist on Prue Leith’s Iced Tea Biscuits

Lulu LeeLeave a comment

Introduction

There’s something magical about baking during the holidays. Sweet aromas fill the kitchen. Laughter comes when flour dusts the counter. There is joy in creating something together as a family.

The kids and I decorated these while playing a musical trivia game.

This year, I wanted to try something a little different. I decided on a festive cookie that brings everyone to the table. It’s perfect for both baking and decorating. I was inspired by The Great British Baking Show and Prue Leith’s elegant Iced Tea Biscuits. I created my own version. It is a spiced, buttery cookie that’s crisp at the edges and soft in the center. It’s perfect for personalizing with colorful icing.

Ingredients

(Makes about 20 cookies)

  • For the cookies:

• 2 ¼ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ teaspoon ground cardamom

• ½ teaspoon ground ginger

• ½ teaspoon ground cloves

• ¾ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon lemon or orange zest (for a bright, tea-inspired flavor)

  • For the icing:

• 1 ½ cups powdered sugar

• 1–2 tablespoons milk (adjust for consistency)

• ½ teaspoon vanilla or almond extract

• Food coloring or edible decorations (optional)

Instructions

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the Dough: In a bowl, whisk together the flour, baking powder, salt, cardamom, ginger, and cloves. In a separate bowl, beat the butter and sugars together until light and creamy. Add the egg, vanilla, and zest, then gradually mix in the dry ingredients until a soft dough forms.
  3. Roll & Cut: Lightly flour your surface and roll the dough to about ¼ inch thick. Cut into festive shapes — stars, trees, hearts, or whatever brings you joy.
  4. Bake: Place cookies on the prepared trays and bake for 8–10 minutes, or until the edges are just golden. Let them cool completely on a wire rack before decorating.
  5. Decorate Together: While the cookies cool, mix the icing ingredients until smooth and glossy. Divide and tint with colors of your choice. Then gather the family, pour some tea or cocoa, and enjoy decorating together.

(Insert your finished cookie photos here — include a mix of decorated and plain versions to show their natural beauty.)

Tips from My Kitchen

• These cookies taste even better the next day as the spices deepen.

• Let kids use piping bags or small squeeze bottles for creative designs.

• Store in an airtight container for up to a week — if they last that long!

Reflection

Baking these cookies reminded me that traditions don’t have to be passed down — sometimes, we create them from scratch. Whether it’s laughter over uneven icing or sneaking a cookie before the glaze sets, these moments are shared. They make the holidays special.

This recipe has officially earned a place in my family’s kitchen. It’s not just for its flavor. It is also cherished for the memories it helps make.

Sierra Leonean Stewed Black-Eyed Peas | Plant-Based Comfort by Lulu Lee
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Sierra Leonean Stewed Black-Eyed Peas | Plant-Based Comfort by Lulu Lee

Lulu LeeLeave a comment

🌿 Remembering My Grandmother Through Food

Every time I make this stew, it feels like coming home. The smell of onions, bell peppers, and garlic fills my kitchen the same way it filled my grandmother’s when I was growing up in Sierra Leone.

Her black-eyed pea stew was always made with love — sometimes made with chicken, beef, or fish — depending on what was available that day. What made it special wasn’t just the ingredients, but the patience and care she poured into every simmering pot.

Now, years later, I’ve given up meat but not the memory. This plant-based version keeps her spirit alive in my kitchen, using soy strips instead of meat. The flavors remain rich, earthy, and comforting — a bridge between who I was and who I’m becoming.

🥣 Ingredients

  • 2 cups precooked black-eyed peas
  • 1 cup rehydrated soy strips (I use Mkostlich Soy Strips)
  • 2 large onions, peeled and chopped
  • 2 bell peppers, seeded and chopped
  • 1 large tomato, chopped
  • 2 tablespoons tomato paste
  • ½ cup olive oil (or palm oil, for a traditional flavor)
  • Seasoning salt, to taste
  • Cayenne pepper, to taste
  • Ginger and garlic, to taste

Like my grandmother, I rarely measure seasonings when I cook. I trust my nose, taste, and memory to guide me — that’s the soul of African cooking.

🍲 Directions

  1. Prepare the soy strips.
    Rehydrate 1 cup of soy strips in warm water or broth for 15–20 minutes. Once softened, squeeze out the excess liquid and set aside.
  2. Blend the vegetables.
    In a food processor, combine the onions, bell peppers, tomato, ginger, and garlic. Pulse until finely chopped (not fully pureed). This creates a smooth base that will thicken and flavor the stew.
  3. Sauté the base.
    Heat ½ cup of olive oil in a heavy-bottomed pot or Dutch oven (I use this Overmont enameled Dutch oven) over medium heat. Add the blended vegetable mixture and cook, stirring occasionally, until most of the liquid evaporates and the mixture deepens in color — about 10–12 minutes.
  4. Add the tomato paste.
    Stir in the tomato paste and cook for another 3–5 minutes to deepen the flavor.
  5. Add the soy strips.
    Toss in the rehydrated soy strips, stirring well to coat them in the tomato mixture. Season generously with seasoning salt, cayenne, and any additional spices to your taste.
  6. Add the black-eyed peas and simmer.
    Gently fold in the precooked black-eyed peas. Lower the heat to a gentle simmer and cook uncovered for 30–45 minutes, stirring occasionally. This slow simmer allows the flavors to blend beautifully and gives the soy strips time to absorb the richness of the sauce.
  7. Taste and adjust.
    Taste and adjust seasoning as needed. If you prefer a thinner consistency, add a small splash of water or vegetable broth near the end.

Serve warm with rice, boiled plantains, or bread — something that lets you scoop up every drop of that flavorful sauce.

💛 Reflections

Cooking this stew in my Dutch oven has become a small ritual of comfort. Its weight and warmth remind me of my grandmother’s patience — how she always said good food needs time, love, and the right pot.

Each simmer feels like a conversation with her, even though she’s no longer here. This dish connects me to where I come from, while also embracing how I’ve grown. It’s proof that you can honor your roots and still evolve in your own direction.

💭 Reflection Prompt for Readers

Is there a meal from your childhood that brings you comfort or connects you to someone you love?
How have you kept that recipe — or its memory — alive in your own kitchen?

Share your reflections in the comments — I’d love to hear the stories that feed your soul. 🌿

Recipes

🍩 African Cake Donuts

Lulu LeeLeave a comment

There’s something magical about donuts—the smell of warm oil, the golden crust, and that first sweet bite. But these African cake donuts are more than just a treat. They offer a little taste of tradition with a modern twist.

These donuts are made with creamy coconut milk. They have a touch of ginger and a hint of cardamom. They are light, flavorful, and irresistibly good. They’re easy to make, don’t require yeast, and will fill your kitchen with the most comforting aroma.

🥥 Ingredients

  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • 2 large eggs
  • ½ cup coconut milk (canned, well-shaken)
  • 2 tbsp melted butter (or neutral oil)
  • Oil for frying

👩🏾‍🍳 Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, ginger, and cardamom.
  2. In a separate bowl, beat the eggs, coconut milk, and melted butter until smooth.
  3. Combine wet and dry ingredients. Mix gently until a thick batter/dough forms. (Do not overmix.)
  4. Heat oil in a deep pan over medium heat.
  5. Drop small scoops of dough into the hot oil, frying in batches.
  6. Cook until golden brown on all sides, turning as needed.
  7. Drain on paper towels and serve warm.

📝 Recipe Card (Printable)

African Cake Donuts with Coconut Milk, Ginger & Cardamom
Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cardamom
- 2 large eggs
- ½ cup coconut milk
- 2 tbsp melted butter
- Oil for frying
Instructions:
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine to form dough.
4. Fry in hot oil until golden brown.
5. Drain and serve warm.

🌟 Why This Recipe Works

✨ Coconut milk makes the donuts soft and slightly rich.
✨ Ginger adds warmth and a gentle spice.
✨ Cardamom gives a subtle floral note that pairs beautifully with the sweetness.

💡 Tips for Success

  • Keep oil temperature steady (around 350°F / 175°C).
  • Fry in small batches for even cooking.
  • Dust with powdered sugar or drizzle with honey for extra flavor.

✨ Final Thoughts

These African cake donuts are easy enough for a weekday snack. They are special enough to share at family gatherings. They’re warm, sweet, and full of comforting flavors.

A taste of home
Recipes

A taste of home

Lulu Lee2 Comments

Affiliate Disclosure:
This post may contain affiliate links. If you click through and make a purchase, I may earn a small commission at no additional cost to you. Thank you for supporting my writing and this blog.

Growing up in an African household, cooking was woven into our daily routine. My grandfather was a radical in a sense. He knew how to cook, bake, make his own moonshine and so much more. I spent a small part of my childhood with him and my grandmother. Those two shaped my life, my love of learning, gardening and cooking. Grandma didn’t write down her recipes. Neither did my mom. I am grateful that I have kept the recipes of many childhood treats. These meals are among my favorites.

In the attached video you will see me frying puff-puff, and this is such a versatile dish. It can be an appetizer, breakfast, or dessert. My kids especially liked it when I made puff-puff for their multicultural events at school.

To make puff-puff the way I remember it, you don’t need much — just flour, yeast, sugar, and warm water. But what makes it even better is having the right tools. I use a sturdy mixing bowl to combine the ingredients. I use a heavy cast-iron Dutch oven to fry them to golden perfection. When the puff-puff is done, I rely on a slotted spoon to lift them safely out of the oil. I do this just the way my grandmother did with her old kitchen tools.

My Kitchen Essentials for Puff-Puff

Slotted Spoon – makes lifting puff-puff out of hot oil simple and safe.

Mixing Bowls – for stirring and letting the dough rise.

Cast-Iron Dutch Oven – keeps the oil hot and steady, perfect for frying puff-puff evenly.

These are almost ready.

Puff-puff is a simply dish that I like to the menu on a regular basis.

African Puff-Puff Recipe

Ingredients:

2 cups plus 2 tbsp of warm water

2(1/4) tsp of active dry yeast

3(1/2) cups of all purpose flour

3/4 cup of raw cane sugar

1/2 tsp of salt

Olive oil or any vegetable oil

Optional items

  • 1/2 tsp of nutmeg
  • 1/2 tsp of powdered ginger
  • 1/2 tsp of cardamom

Instructions:

  1. Mix 2 tbsp of sugar, warm water, and active dry yeast in a large bowl. Set the mixture aside for 5 minutes, or until it becomes foamy.
  2. In another bowl sift the flour then add the remaining dry ingredients.
  3. Pour the dry ingredients into the yeast mixture and mix with either a hand held mixer or with a spatula.
  4. Cover up the batter and sit it in a warm place in your kitchen. You can use a proving draw of you want. Wait for about 1 to 2 hours and the batter should have doubled in size.
  5. In a large saucepan, pour your oil until it is about 1/3 to 1/2 of the way full. Warm it up on low heat.
  6. Test your oil by scooping a small amount of the batter and pour into saucepan. If the batter remains on the bottom of the pan, wait! Your oil is not hot enough. If your batter rises to the top of the pan within seconds then you are good to go.
  7. Most Africans scoop the batter with their hands and simply drop small dough balls into the hot oil. Don’t overcrowd the pan. It will affect cooking time. In some cases, it will make your puff-puff chewy.
  8. Fry the dough balls for a minute before turning them and cooking for a few minutes. Wait till they are golden brown.
  9. Placed the dough balls on a tray/plate covered with a paper towel to soak up excess oil.
  10. Set aside and cool off before serving with either powdered sugar, a savory sauce or just as is.
  11. This treat is prepared differently , depending on which part of Africa you are from.
  12. I am a product of Sierra Leone and this is how I remember it being made.

Thank you for stopping by 🙂