Season the turkey wings

• Coat the turkey wings with grapeseed oil.
• Season with Cajun seasoning, garlic powder, onion powder and black pepper.
• Work the seasoning in thoroughly.

Slit and marinate

• Cut slits into the turkey wings.
• Tuck garlic cloves underneath the slits.
• Let marinate for 1 hour to overnight.

Build the baking dish

• Cut red potatoes into fourths and add to the baking dish.
• Add roughly chopped onions.
• Add diced bell peppers.
• Pour in about 2 cups of chicken broth.
• Add one can of reduced sodium cream of mushroom soup.

Bake the wings

• Cover the dish with foil.
• Bake at 375°F for 2 hours.

Prep the collard greens

• Cut the stems out of the greens.
• Roll the leaves up tight and cut into ribbons.
• Wash the greens about 5 times until the water runs clear (no salt).

Build the pot likker

• Add smoked meat, onions, garlic and seasonings to the pot.
• Add Cajun seasoning, crushed red pepper, apple cider vinegar, brown sugar and chicken broth.
• Cover and simmer until the smoked meat is tender.

Cook the greens

• Add the greens to the pot.
• Let them cook for another 2 hours.

Prep the sweet potatoes

• Peel the sweet potatoes well.
• Slice them however you like.

Make the yam sauce

• Combine butter, lemon, nutmeg, cinnamon, maple syrup, white sugar, brown sugar and vanilla extract.
• Cook until the sugars start to crystallize a little.

Bake the candied yams

• Pour the sauce over the sweet potatoes.
• Wrap the yams up nice and tight in foil.
• Bake at 375°F for about 1 hour to 1 hour 30 minutes.
• Remove the foil and bake another 30 minutes.