It’s the end of Holy Week, and another long season of Lent, for the many of you out there who observe it. My father grew up Catholic and participated in the many traditions of this holiest season. My mother grew up Protestant and also observed Easter traditions. Once they married and began raising us kidlets in a non-denominational-yet-spiritual sort of way, Easter meant several things. One, it meant we went to church with my grandparents (mom’s side). We hunted eggs, both real and plastic and candy-filled, and rolled them down the big hill outside my cousins’ house in The Great Egg Race. We wore pretty pastel dresses and sweet little patent shoes with frilly white socks. Finally, we ate a wonderful meal together, including Easter ham and/or turkey, sweet potatoes, green beans, deviled eggs, Presbyterian salad, and way too much candy.
One of these days I will write a post and pour out to you my complicated, tangled relationship with religion (specifically Christianity) in my angst-ridden way. Today is not that day (I hear you breathe a sigh of relief!). I love Easter and have very lovely memories surrounding this holiday. I love what Easter stands for: celebrating rebirth through spring’s sweetness, hope in the unseen, newness, all against the backdrop of early spring, little baby blooms trying to make their way into this world. It marks the beginning of us coming into light once again.
The Kitchen M blog offers up some of the most beautiful food photography I’ve ever seen. She (Em) also offers up little fables and tales with each recipe, like a foodie J. Peterman, and the combination is irresistible to me.
These sweet potato cookies, although not Easter-specific, are Easter-ish. Look at the simple, humble potato-y beauty here. Then please head over to her blog and tell me you don’t feel the love of God or something God-like gushing from it. There are few truths more powerful, more simple, than the act of feeding the people around us as an act of God-like love.
2 large Satsuma sweet potatoes
2 tsp. butter
2 tbsp. sugar
3 tbsp. heavy cream
1 egg yolk
2 tsp. honey
6 tbsp. milk
Preheat the oven to 350F. Line baking sheets with parchment papers.
Wash Satsuma sweet potatoes and wrap each with plastic wrap. Microwave them for 7-8 min (alternatively, you can bake them in the oven just like baking regular potatoes.)
Peel the skin while the potatoes are still hot. Mash them in a large bowl until very smooth. Add butter and sugar and mix well. Add heavy cream and egg yolk and mix well. Add honey and milk and mix well.
Fit a pastry bag with #22 tip. Fill the pastry bag with the potato mixture. Pipe about 2” disk or however shape you prefer, leaving 2-3” in between cookies. Once the pan is filled with cookies, bake at 350F for about 15 minutes or until they turn golden brown.
Let them cool slightly on a cooling rack. Serve while they are still warm. You can let them cool completely and reheat them again just before serving.