From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily Inbox newsletter.


  • 4 sweet potatoes, peeled
  • 2 cups dried cranberries
  • 2 cups corn, blanched
  • 1 cup chopped red bell pepper
  • 2 cups chopped pecans
  • 2 cups finely chopped parsley
  • 1 cup honey

* Cut the sweet potatoes into cubes the size of the dried cranberries.  Cook in water to cover in a saucepan until tender but still firm; drain.
* Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl.  Add the sweet potatoes and honey; mix lightly to coat well.