We already shared our chicken-frying experience with you (more on that here), so we figured we’d give you the recipes for sides that should go with it (or your Thanksgiving turkey): sweet potato cornbread and greens. Stephanie Tyson, author of Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook, shared these recipes in a cooking demo with WCNC in Charlotte last week–check out that video here.
Serves 10 to 12.
This dish can be as spicy as you like. If you are faint of heart (burn), eliminate the red pepper altogether. Either way, don’t forget the cornbread!8 quarts chicken stock or water 1 or 2 pieces smoked turkey necks or legs 1 tablespoon dried thyme 4 or 5 cloves garlic, peeled ¾ teaspoon red pepper flakes 1 tablespoon salt 1 onion, chopped 3 bunches collard greens, cleaned 1 bunch mustard greens, cleaned 2 bunches turnip greens, cleaned ¼ pound butter ¼ cup cider vinegar 1 tablespoon sugar
Boil the chicken stock or water in a large pot. Add the smoked turkey, thyme, garlic, red pepper flakes, salt, and onions. Reduce the temperature and simmer for about ½ hour to sufficiently season liquid. Add the greens and return to a boil. Reduce to a simmer and cook about 1 hour until the greens are tender. Remove the smoked turkey. Remove the bones and return the meat to the greens. Stir in the butter, vinegar, and sugar.
Sweet Potato Cornbread
Makes 12 muffins or one 9-inch pan.
Nothing is better than cornbread and greens—except Sweet Potato Cornbread and greens! This cornbread is also the base of great stuffing (or dressing).¾ cup all-purpose flour 1¼ cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt ½ cup sugar ½ teaspoon cinnamon ½ teaspoon nutmeg 2 eggs, lightly beaten 2 tablespoons vegetable oil 1¼ cups milk ½ cup mashed sweet potatoes
In a large bowl, loosely sift the dry ingredients. In a separate bowl, combine the lightly beaten eggs, oil, and milk. Add the sweet potatoes and mix well. Add the sweet potato mixture to the dry ingredients and combine, being careful not to overmix. Pour into a greased 9-inch baking pan or spoon into a 12-cup muffin tin. Bake at 450 degrees for 20 minutes until the cornbread is golden.
(And you know what’s even better than sweet potato cornbread? Sweet potato cornbread stuffing! You’ll have to check out Well, Shut My Mouth! for that recipe though.)
Check back tomorrow for the prefect cocktail to kick off the holiday season.