Ingredients (serves 8)

• 6 c. cubed sweet potatoes
• 1/4 c. coconut oil or butter
• 1/3 c. brown sugar, packed
• 1 T. molasses (optional)
• 1 t. cinnamon
• 1/4 t. ginger
• 1/4 t. nutmeg

Instructions

Preheat oven to 350 degrees.

Bring 1/2 c. water to a boil in a large pot over medium-high heat.

Once the water is boiling, add in the sweet potato cubes and put the lid on. Allow the potatoes to steam for 10 minutes, or until the potatoes turn bright orange in color.

While the potatoes are steaming, bring the oil, sugar, and spices to a simmer in a skillet over medium-low heat. Whisk together over the heat just until the sugar is dissolved and the mixture thickens.

Remove the sauce from the heat and whisk in the molasses (if using). Set aside.

Drain the potatoes and place them in a large bowl.

Pour the hot sauce over the drained potatoes. Gently mix with a spatula to coat the potatoes in sauce.

Bake in a 350 degree oven for 30-45 minutes, or until the potatoes are tender and brown.

Cool and serve.

Ingredients (serves 6)

• 6 chicken pieces (we do thighs and drumsticks)
• 1 T. baking soda
• salt and pepper
• Adobo seasoning
• 3/4 c. all-purpose flour
• peanut or vegetable oil

Instructions

Dissolve the baking soda in a large bowl of ice water.

Place your clean chicken pieces in the ice water to soak.

Let the chicken soak while you heat a large pot/skillet (the widest one you’ve got!) full of about an inch of oil.

After the chicken has been soaking for about 10 minutes, remove the pieces from the ice water.

Pat the pieces dry and season with salt, pepper, and Adobo seasoning (Adobo is my secret weapon! Don’t leave it out if you have it at home!).

Put the flour into a large ziploc or paper bag. Place the chicken pieces in the bag with the flour.

Close the bag and thoroughly shake the pieces around until they are fully coated in flour.

One by one, shake any excess flour off each chicken piece and carefully place into the hot oil. The oil should bubble right away when you put the chicken in.

Cook the chicken for 30 minutes total, flipping the pieces over once around the 20 minute mark.

Drain on a paper towel lined plate and serve.

Ingredients (serves 6)

• 3 quarts water
• 3 T. salt
• 1 smoked turkey wing or smoked hamhock
• 2 lb. collard greens, washed and cut
• 2 t. hot sauce (optional)

Instructions

Heat the water, salt, and hamhock to a boil over medium heat. Cover and boil for an hour.

Add in the greens, stir, and cover the pot again. Let the greens cook for another 3-4 hours.

Taste the broth, add more salt and pepper if needed to taste. Add in the hot sauce.

Serve hot with a little (or a lot!) of the broth along with it.