ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Corn Bread-Sweet Potato Southern Stuffing

Ingredients

6 to 7 cups cornbread, crumbled, or cornbread stuffing (i.e. Pepperidge Farm)

4 cups sweet potatoes, cooked, and mashed (about 2 lbs sweet potatoes)

1 large onion, chopped

4-1/2 tablespoons chopped fresh thyme

3 large bunches kale, swiss chard, or collard greems, stemmed, coarsely chopped

3/4 lb. bacon coarsely chopped

3 tablespoons apple cider vinegar

3 Tablespoons honey

2 teaspoons salt

2 teaspoons ground pepper

1 teaspoon. dry mustard

1-1/4 cups chopped pecans, toasted

5 large eggs, beaten

Directions

Prepare cornbread, or use cornbread stuffing.

Cook bacon in heavy pot until brown and crisp, about 10 minutes. Transfer bacon to bowl.

Reserve 6 tablespoons drippings in pot.

Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, about 20 minutes.

Add greens. Cover and cook until greens just wilt, stirring occasionally, about 5 minutes.

Whisk vinegar, honey, salt, pepper, and mustard in very large bowl to blend.

Mix in sweet potato mixture, pecans, and bacon. Stir in corn bread. Mix eggs into stuffing.

Stuff turkey just before roasting, or cook in separate dish.