EMPWR Session B, Class 1: Exploring Sweet Potatoes
We were excited to kick off EMPWR Session B by welcoming both new students and new volunteers into the kitchen. For our first class, we again made Southwest Mac and Cheese and Amaranth Muffins. This time, however, we used the class as an opportunity to explore sweet potatoes in several different forms.
One of the goals of EMPWR is to help kids become more comfortable trying unfamiliar foods, so we began with a simple taste test. The students first tried cooked sweet potato skin. They learned that the skin is completely edible and is a source of fiber and nutrients. We weren’t sure how adventurous everyone would be, but we were pleasantly surprised — every student was willing to try it, and everyone liked it!
Next, the kids tasted the sweet potato purée that would become part of the sauce for our Southwest Mac and Cheese. Trying the sweet potato by itself gave them a chance to notice its flavor and texture before seeing how it changed once combined with the other ingredients.
Finally, they tasted the finished Southwest Mac and Cheese with the sweet potato incorporated into the dish. Most of the students decided they liked the sweet potato best when it was mixed together with the macaroni and cheese.
It was wonderful to watch the kids experience the same ingredient in several different ways and form their own opinions about what they liked. Even more encouraging was seeing everyone’s willingness to taste something new. Exploring foods without pressure — and discovering that they may enjoy them in one form more than another — is an important part of developing confidence and curiosity around food.
Along with all of the tasting and learning, there was plenty of teamwork and fun. Our returning and new students worked alongside our volunteers to prepare the recipes, practice kitchen skills, and enjoy the experience of cooking together.
It was a great start to Session B, and we’re looking forward to many more classes filled with learning, experimenting, and delicious food.