When I was growing up, Sunday night dinner with the family was kind of a tradition around our house. My mom would make something special, like a roast or spaghetti and meatballs, and we'd all sit together and enjoy a meal, savouring the last few hours of the weekend. I'm sure this is a tradition that was shared among many families, but that doesn't make the memories any less special or unique.
I've written before on this blog about how important it is to me that my family prepares and eats dinner together. Unfortunately I've had to give up on that to an extent (for now), given that Kale is somewhat of a nomadic eater these days, moving from place to place while nibbling away at his dinner.
Anyway, on Sunday I felt the impending fall season in the air and was in the mood for a good ole' traditional Sunday dinner with the family. After months of sweating over the stove (literally - we don't have A/C), I was looking forward to spending an afternoon in the kitchen, preparing a meal.
And what says "fall family dinner" more than roasted sweet potato and apple soup with homemade cornbread and a salad?
Here's what we did:
Preheat the oven to 450. Chop up the sweet potatoes, onion and apple and put them in a roasting pan, toss with oil and a few shakes of salt and pepper. Roast for about 30 minutes, tossing every 10 minutes.
Meanwhile, make a salad:
And then start the cornbread.
When the potatoes, apple and onion are done, put them in a food processor or blender. Turn the oven down to 350. At this point, it's a good idea to get a mixer. My mixer is a pretty strong little dude that wants to do everything all by himself.
Pour the cornbread mixture into a 8x8 baking dish and bake for approximately 30 minutes. Meanwhile, mix the potatoes, apples and onions in the food processor, adding broth until it reaches your desired consistency. Transfer to a pot and keep warm on the stove until the cornbread is finished.
Gather your family, enjoy your dinner, and savour the last few hours of the weekend.