WABE: Savory Stories

Thanksgiving

November 20, 2024

With Thanksgiving and gratitude, we present a special episode of Savory Stories celebrating the rich flavors, history, and traditions behind one of America’s most cherished holidays. Starting with Thanksgiving’s origins as a New England tradition, we explore the first feast between the Pilgrims and the Wampanoag and the complex relationship between the two, as well as George Washington’s 1789 proclamation that set the foundation for the holiday we celebrate today.

We also highlight the profound existence of Native Americans, the unique history of Thanksgivings in Atlanta, and how these stories continue to shape the dishes we love.

Plus, we’re serving up recipe inspiration, including:

– Secrets for the perfect brine, sweet potato dishes, and creative cranberry recipes 

– Chef Matthew Raiford’s Citrus Candied Sweet Potatoes from Bress ’n Yam

– Toni Tipton-Martin’s decadent Sweet Potato Pie with Praline Topping from Jubilee

– Chef Jennifer Booker’s delicious Sweet Potato Crepes from Dinner Déjà Vu: Southern Tonight, French Tomorrow

Whether you’re a history buff, a foodie, or simply looking for new ideas to elevate your Thanksgiving table, this episode is packed with inspiration and gratitude.

Click Below for the full podcast.

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Sweet Potato Crepes w/ Brown Sugar Butter

 

This Southern spin on a French classic is a flavorful way to use leftover roasted Thanksgiving sweet potatoes and makes a delicious day after brunch dessert.

 

Yields about 2 dozen crepes

 

Ingredients:

½ cup mashed roasted sweet potato, skin removed

2 large eggs, beaten

1 cup whole milk

½ cup water

1 cup all-purpose flour

4 tablespoons melted butter + additional butter, for coating the pan

1 pinch salt

Directions:

Combine all of the crepe ingredients in a large bowl and whisk until smooth and lump free, about 10 minutes. Batter should resemble thin pancake batter.

Place the crepe batter in the refrigerator and chill for 1 hour. This allows the air bubbles in the batter to subside so the crepes will be less likely to tear during cooking.

Heat an 8-inch non-stick crepe pan over medium-low heat, until pan is hot but not smoking.

Add butter to coat, about 1 teaspoon. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.

 

Cook for 30 seconds and take the pan off the stove and using a rubber spatula, quickly loosen the edges of the batter away from the pan then using your hands, flip the crepe over very carefully.

Place the pan back on the stove and cook the crepe for another 30 seconds and remove, placing them flat on a parchment paper lined cookie sheet. Continue until all batter is gone. Refrigerated leftover batter will keep for up to 2 days.

 

After they have cooled you can fill them with your choice of fillings or serve warm with Brown Sugar Butter.

 

 

Brown Sugar Butter

 

Yields 1, 8-ounce log

 

Ingredients:

8 ounces butter, room temperature

¼ cup brown sugar

½ teaspoon ground cinnamon

½ teaspoon vanilla extract

Directions:

Place the butter and brown sugar into the mixer’s work bowl and beat at low speed, using the whisk attachment until just combined.

Add the cinnamon, and vanilla extract, increase the speed to medium and, beat until well combined, about 5 minutes.

Remove butter from bowl and spoon onto the center of an 8x11-inch sheet of parchment paper or plastic wrap.

Roll into a log and refrigerate for at least 1 hour.

Serve with warm Sweet Potato Crepes.