Easy Sweet Potato Gems are Perfect for KWANZAA

Just in time for Kwanzaa, I asked Special Fork Food Editor Charla Draper to share her thoughts about the African-American observance that begins December 26. Here’s her interesting and informative story.

Sandy

By Charla Draper

Easy Sweet Potato Gems are Perfect for KWANZAA
By
Charla Draper

I reached out to my Facebook family to see what they’re cooking during the seven days of Kwanzaa. Most of their feedback (pardon the pun) was for dessert, but they all included foods traditionally linked to African-American culture. Now I’m a charter member of the eat dessert first group, but before I get to the sweet stuff, here’s the story of Kwanzaa.

Kwanzaa, is a celebration created in 1966 by Dr. Mualena Karenga, Professor,
Africana Studies California State University in Long Beach. Kwanzaa focuses on seven core principles. The principles in Swahili, are listed below in order of observance each day, December 26 to January 1.

• Umoja [oo-MOH-JAH] (Unity)
• Kujichagulia [koo-ji-chah-goo-LEE-ah] (Self-determination)
• Ujima [oo-JEE-mah] (Collective work and responsibility)
• Ujamma [oo-jah-MAH] (Cooperative economics)
• Nia [NEE-ah] (Purpose)
• Kuumba [koo-OO-mbah] (Creativity)
• Imani [ee-MAH-nee] (Faith)

Kwanzaa recognizes the culture of African-Americans and creates a link with African peoples and traditions. Kwanzaa is a celebration of culture, community and family. The seven-day celebration begins with the activities of the day focusing on the first Kwanzaa principle—Umoja or unity. A black candle placed in the center of the candleholder called a kinara, is lighted and is symbolic of unity.

As the celebration continues, each day one candle is lit for each principle; green candles represent Kujichagulia or self-determination, Ujima, collective work and responsibility and Ujamma, cooperative economics. Red candles are for Nia, purpose; Kuumba, creativity; and Imani, faith. The green candles are placed to the right of the black candle and the three red candles are placed on the left side.

This celebration shares with other holidays the communal spirit, a cornucopia of food, and fellowship of friends and family. The word Kwanzaa is from the Swahili word meaning “first” or “first fruits of the harvest.” There are similarities with harvest festivals celebrated in many African countries, acknowledging the first fruits of the harvest, and reward of family and friends working together to produce the season’s crop.

Some folks opt to eat only fruits and vegetables for the seven days, adding meat on the final day. Others may select foods and dishes that reflect the principle of the day. The seven-day holiday wraps up with a feast or karamu (kah-Rah-moo) that includes an array of foods—favorite fare and traditional dishes from the diaspora, representing the diversity of African heritage.

Here’s the menu created from selections by my Facebook fam. Surprisingly each of their choices was the perfect dish to round out the menu.

Slow-Simmered Greens
Black-eye Peas and Rice
Baked Ham
Corn Muffins

Sweet Potato Pie
German Chocolate Cake
with Coconut Pecan Frosting
Pecan Pie

I may think of dessert first, but the most important element for this menu is fellowship with friends and family. This menu came together, as an example of umoja—each of us working together, sharing a favorite dish, and creating a celebration menu for Kwanzaa.

This is one of my favorite desserts—it has the classic flavors we love in sweet potato pie, but a fraction of the calories.

Sweet Potato Gems
Crust
6 tablespoons margarine
1/3 cup granulated sugar
3/4 cup flour
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts or pecans

Filling
1 can (16 ounces) sweet potatoes, in lite syrup, drained, mashed
1/4 cup low-fat, plain yogurt
1/2 cup granulated sugar
1-1/2 teaspoons flour
1/4 teaspoon ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 egg whites
3/4 cup reduced fat (2%) milk

Heat oven to 375°. Lightly grease and flour 13- x 9-inch pan. In small bowl, beat margarine and sugar until light and fluffy. Gradually add combined flour, graham cracker crumbs, and nuts, mixing until well blended. Press onto bottom and slightly up the side of the prepared pan. Bake at 375°, 10 to 12 minutes. Cool slightly. Reduce oven temperature to 350°.

In large bowl, combine sweet potatoes and yogurt, mixing until blended. Combine remaining ingredients and add to sweet potato mixture, continue mixing until smooth. Pour sweet potato mixture over partially baked crust. Bake at 350°, 20 to 25 minutes or until knife inserted into center comes out clean. Cool completely. Cut into squares. Top each serving with whipped cream, if desired. Store in refrigerator.

Yield: 18 servings

Charla Draper has worked with food companies, magazines and entrepreneurs. She began her career in The Kraft Kitchens creating recipes before switching gears to publishing. As Food Editor of Ebony, she updated food editorial to resonate with readers. Most recently she was a Food Editor for Southern Living magazine. Charla has worked with the Campbell Soup Company as Manager, Communications Center, and heads It’s Food Biz! consulting, promoting food and food-related products. She holds a Master’s Degree in Integrated Marketing Communications.

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