Easter around our home centers around Faith, Family, and Food. We set the day around church, as Jesus really is the reason we celebrate and gather. Then we focus on family and friends as we come together over some great food. As a child eveything revolved around colored eggs and chocolate bunnies, but these days I look forward to grandma’s pecan pie and mothers quiche most of all. Sadly, every April I still find my subconsious child with the need to eat obseen amounts of Peeps. Odd….
These days the foods of Easter have taken on an eclectic expression around our home and within our circle of friends. I bring to the table a “woodsy” Northern California-British expression, my wife (a Southern Bell) brings traditions from Georgia and South Carolina, while we also have those from Texas, Louisiana, Hawaii, and Samoa supplying dishes to the table.
In my attemp to learn to bake and grow in my range culinary expression I made beets in a mustard cream sauce, collard greens with bacon, and Southern Sweet Potato Yeast Rolls. It is the Rolls that will be the subject of todays post. These amazing balls of sweet southern goodness have a smooth yeast taste with a hint of lemon to round them out. I would recomend them to anyone trying to add a little “southern flare” to the table. Load them with pulled pork, fill them with chicken salad, or just put a little bit of butter and you have a great additions to any meal. Also… if you want to experiment, as I so often do, these rolls can be turned into a loaf of bread which is great some some jam in the morning.Anderson, Jean. A Love Affair with Southern Cooking. New York: HarperCollins, 2007.