Tag: family traditions

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

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.

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

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.