I decided to do something different with sweet potatoes this year.

 6 Sweet potatoes peeled and cubed
1/2 cup of brown sugar
1 tsp vanilla
1/2 cup melted butter
1 tsp of salt
2 eggs

                                                  Crumble
                                            1/4 cup sugar
                                            1 cup crushed pecans
                                           1/2 tsp cinnamon
                                            1/4 tsp nutmeg
                                             1 Tbsps. cold butter
                                             1 Tbsps. flour
                                          Marshmallow Topping
                                              2 (13 oz.) jars of marshmallow fluff

Preheat the oven to 400 degrees F.
Boil the potatoes until tender, once tender and mash the potatoes until smooth. Now stir in the brown sugar, vanilla, eggs, salt and butter the set it aside. In a medium bowl mix the sugar pecans, cinnamon, nutmeg, butter and flour until it resembles course crumbs. In a casserole dish layer in the potato mixture, the crumble, and then the marshmallow fluff. when finished top the casserole with the remaining fluff and bake for 15 to 20 minutes or until golden brown.
                                              

 Stuffing has always been my favorite I am really proud of this recipe.

 8x8 dish of cornbread cubed
3 King's Hawaiian  dinner rolls cubed
1/4 onion
3 diced celery stalks
2 cups of chicken broth 
1 teaspoon of thyme
1 teaspoon sage
                                                                        1 teaspoon of rosemary
                                                                        2 teaspoons of salt & pepper 
                                                                        1/2 cup of melted butter
                                                                        2 teaspoons minced garlic
                                                                        2 eggs
                                                                         1 teaspoon of poultry seasoning
Preheat your oven to 375 degrees F
In a large bowl crumble in the cornbread and dinner rolls. Add the onion, garlic and celery, pour in the thyme, sage, rosemary, poultry seasoning, salt and pepper. Give it a quick stir, now pour in the melted butter and chicken broth. Stir again until the liquid is absorbed. Pour mixture into a greased baking dish, spread out evenly, and bake until bread is toasted on top, 30 minutes. Set the stuffing aside and let it cool until ready to serve.
                                                                               

Its not a cook out without potato salad, its so creamy, the potatoes are so tender, and just a right amount of twang from the relish.

1 lb. Baby Klondike gold potatoes peeled
5 eggs
1/4 cup of mayo
3 Tablespoons of mustard
2 1/2 teaspoons of dill pickle relish
2 teaspoons of salt
2 teaspoons of ground black pepper 
                                                            1 teaspoon of onion powder
                                                            2 teaspoon of melted bacon grease 
In a large pot boil the eggs and potatoes, until the potatoes are tender. Now ladle the eggs and potatoes into an ice bath and let them cool. Once they are cool, dice the potatoes and place them into a large bowl; peel and dice the eggs as well then add them to the bowl. In a medium bowl whisk the mayo, mustard, bacon grease, salt, pepper, onion powder, and pickle relish. Then pour the mixture over the potatoes and eggs, now gently stir until every thing is incorporated. Lastly let the potato salad chill until ready to serve.

All the flavors come together beautifully and isn't overly spicy.

2 (16 oz.) cans of red kidney beans
2 cups of rice
1/2 lb. of smoked sausage chopped
4 1/2 cups of water
2 teaspoons of hot sauce
​2 teaspoons of salt and pepper
                                            2 teaspoons of oregano
                                                         1 jalapeno chopped
                                                         2 Tablespoon of garlic salt
                                                         2 teaspoons of ground sage
                                                         2 teaspoons of parsley
                                                        2 tea spoon of chili powder
In a large pot sauté the sausage and jalapenos. Stir in the salt, pepper, oregano, garlic salt, sage, parsley, and chili powder. Now add the water and hot sauce and bring it to a boil. Once at a boil, stir in rice and beans, and continue to boil for  5 minutes, stirring to keep it from burning. Lastly  turn the heat down and let simmer until the rice and beans are tender. Goes great with garlic bread.

 Another savory and delicious side. 

1/2 lbs. green beans
2 medium potatoes peeled and diced
2 Tablespoons minced garlic
1 cup chicken broth
1 cup of water
                                                                 salt and pepper to taste 
                                                                 1 Tablespoon of melted butter
In a large pot sauté garlic and green beans, add the water, broth, salt and pepper. Bring to a boil  for 10 minutes. Now lower heat and it simmer until potatoes are tender. 

  1 1/2 lbs. Collard greens
 2 cups chicken broth
 salt and pepper to taste
1 1/2 cups water
1 Tablespoon minced garlic
                                                          1/2 teaspoon hot sauce 
                                                          1/2 teaspoon vinegar
                                                          2 cups cooked chopped ham

Prepping the collards:
Wash and pat dry the collards, slice the leaves off the stem and give them a rough a chop.
In a large stock pot over medium heat sauté garlic for 5 minutes. Add the ham, salt and pepper continue to cook. Pour in broth, water, vinegar, hot sauce; bring the mixture to a boil and then add the collard. and stir. Lower the heat and let it simmer for an hour, stir occasionally, allowing the collards to cook down. This is one of those dishes that taste just as good the next day.