Giving Thanks

After the parade









around the table we gather






for: laughs community love









Sweet Potato Soufflé - yields 8 servings
3 1/2 pounds of sweet potatoes (or yams) - peeled and diced
2-1/2 cups persimmon puree - approx. 3 ripe fruits (skin and seeds discarded)
2-tablespoons thyme leaves - chopped
1-tablespoon lemon zest
1-tablespoon turmeric
1-teaspoon white pepper
1/2-teaspoon cayenne pepper
1-tablespoon honey
1/2-cup fresh orange juice
1-tablespoon salt
4 egg whites - beaten to stiff peaks

Pre heat the oven to 275 degrees.

Cook the sweet potatoes in boiling water till soft. While they are still warm mash the potatoes into a smooth mass. Place the potatoes on a baking tray in the oven for 15 minutes to dry them out a bit.

Raise the oven temperature to 350-degrees.

In a large bowl thoroughly combine the sweet potato, persimmon puree, thyme, lemon zest turmeric, cayenne, pepper honey, orange juice and salt together. Gently fold in the egg whites until they are completely incorporated. Place in a 2-quart soufflé or casserole dish and bake for 40 minutes. Serve immediately.