Mac and cheese collard greens sweet potato potatoes and corn bread

In a large pot, combine broth, turkey leg, onion, and garlic. Bring to a simmer for 30 minutes. Add collard greens and simmer for 45–60 minutes, until tender. Stir in vinegar, salt, pepper, and sugar before serving.

Candied Sweet Potatoes

Ingredients:

3 large sweet potatoes, peeled and sliced

½ cup butter

1 cup brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla extract

Instructions:

In a saucepan, melt butter with brown sugar and spices. Add the sweet potatoes and cook over low heat for 45 minutes, stirring occasionally, until tender and glazed.

Roasted Potatoes

Ingredients:

1 pound baby potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried parsley

Salt and pepper to taste

Instructions:

Toss potatoes with oil and seasonings. Roast at 400°F (200°C) for 30–35 minutes, until golden and crisp.

Cornbread

Ingredients:

1 cup cornmeal

1 cup flour

¼ cup sugar

1 tablespoon baking powder

1 cup buttermilk

2 eggs

¼ cup melted butter

Instructions:

Preheat oven to 400°F (200°C). Mix dry ingredients, then stir in wet ingredients until smooth. Pour into a greased skillet or baking dish and bake for 20–25 minutes, until golden brown.

Serving Suggestion

Serve everything together on one plate creamy mac and cheese, tender collard greens, sweet glazed yams, hearty potatoes, and a warm slice of cornbread for the ultimate Southern comfort meal.

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