Vivian Howard, the James Beard-nominated chef celebrated for reimagining Southern flavors, is entering a new chapter with her Outer Banks restaurant, Theodosia, and her upcoming PBS show Kitchen Curious. Both ventures highlight her talent for blending tradition with innovation, storytelling with hospitality. In this recipe, Howard showcases this philosophy through her Sweet Potato on Steroids recipe—roasted sweet potatoes stuffed with ginger, citrus, and brown sugar, topped with wilted greens, a pecan-cranberry relish, and a warm maple-shallot vinaigrette. The dish, like Howard’s work, transforms humble ingredients into something memorable, offering a taste of the creativity and warmth that define her evolving career. Watch her create the dish while recounting her journey here.
recipe 
yields
Serves 4
4 medium sweet potatoes (roasted in their jackets)
4 tablespoons fresh ginger, grated on a microplane
3 tablespoons unsalted butter, melted
Zest and juice of 2 oranges, zest removed with a microplane
4 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
8 slices bacon
1 pound spinach, kale, arugula, turnip, or other quick cooking green
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons unsalted butter
1 cup pecans, roughly chopped
⅓ cup dried cranberries
⅓ cup leeks sliced thin, white parts only
¼ teaspoon salt
2 tablespoons unsalted butter
⅓ cup red onion, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon nutmeg
½ cup cider vinegar
½ cup maple syrup
For the sweet potatoes:
For the greens:
For the pecan cranberry relish:
For the maple vinaigrette:
steps
- Stuff the potatoes: Split the sweet potatoes open and scoop out the roasted flesh taking care to keep the skin intact. In a medium bowl, mix the sweet potato flesh with the remaining ingredients. Stuff that mixture back into the skins.
- Prepare the greens: In a large saute pan or skillet, cook the bacon until crisp. Crumble and set aside. In the reserved bacon fat, wilt the greens with the salt and black pepper.
- Make the relish: In a medium skillet, melt the butter. Add the pecans and toast for about two minutes, but watch closely and stir often to prevent them from burning. Add the cranberries, leeks, and salt. Continue to saute for two minutes. Keep warm.
- Make the vinaigrette: In a small saucepan, sweat the red onion with the salt and butter until translucent, about 4 minutes. Add the black pepper, nutmeg, cider vinegar, and maple syrup. Bring up to a boil and reduce by half. Keep warm.
- Serve: Preheat oven to 350 degrees. Bake the stuffed sweet potatoes for about 25 minutes. Top each potato with a mound of greens, a good sprinkle of relish, and a generous drizzle of the warm vinaigrette. Serve immediately.
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Recipe by
Vivian Howard of Theodosia in Duck, North Carolina
