by: Tia Thompson
2lbs Sweet Potatoes (I leave the peel on but trim off the rough spots)
1 cup whole fresh Cranberries
1/2 cup Tricolor Pepper slices
2 cups Collard Greens
1 Onion, diced
3 cloves Garlic, minced
2 TBSP Butter
1 TBSP McCormick Montreal Chicken Seasoning
Heat Butter in a skillet over MEDIUM heat. Add Peppers, Garlic, Onion. Brown.
Add Collard Greens near the end of your cook time.
In a separate large saucepan melt Butter and brown Sweet Potatoes.
When they are brown Add Water and cook until soft enough to crush easily.
Add Butter and Cream and about a half a cup more Water.
Combine the Collards, Cranberries, Peppers, and Butter together with the Sweet Potatoes and give it a good mix.
You can determine your own consistency.
BREAD BOWL INGREDIENTS:
2 cups Flour
1 cup Water
2 tsp Salt
3 TBS Parmesan Cheese
1/2 Baking Powder
1/4 cup Water
Kneed ingredients together and roll flat.
Powder your roller and your surface with Flour.
I stuffed this bread with leftover meatloaf that I threw in a saucepan with barbecue sauce, extra cheese and caramelized onions.
I cooked the bread for about 35 minutes. I let it get a little crusty so it would stand up to the soup.
I placed the bread in the center of the bowl and surrounded it with soup.