Soul Food Christmas: 16 Dishes Grandma Piled on the Holiday Plate, From Baked Mac to Sweet Potato Pie

Soul food Christmas dinner is less a meal than a family reunion on a plate, rooted in the soul food tradition of the American South: baked macaroni and cheese, collard greens, candied yams, cornbread dressing and a slice of sweet potato pie. In a YouTube taste test that drew 2 million views, friends traded their Christmas plates and judged each other’s family recipes, and the comments filled with people describing their grandmothers’ cooking. Here are the dishes that make the plate, from glazed ham and smothered turkey wings to hot water cornbread and peach cobbler. Most can be made a day ahead, so the kitchen stays calm on Christmas Day. Let’s build the plate..

The Soul Food Christmas Plate, Built Around Baked Mac and Cheese

In a YouTube taste test that has passed 2 million views, friends traded Christmas plates and judged each other’s family recipes, and the first thing everybody checked was the mac and cheese. That tells you everything. A soul food Christmas plate is built around a deep pan of baked macaroni with a golden, cheesy crust and a creamy middle. Use a blend of sharp cheddar, Colby and a little cream cheese, and shred it yourself. Then cook more of these soul food dinners for Sunday. Now fill the rest of the plate..

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 2 cups milk, 1 can (12 oz) evaporated milk, 4 oz cream cheese, 3 cups shredded sharp cheddar, 2 cups shredded Colby jack, 2 eggs, 1 tsp salt, 1 tsp paprika, 1/2 tsp pepper

How to make it: 1. Cook macaroni 2 minutes short of package time and drain. 2. Melt butter, whisk in flour, then milks, and simmer until thick. 3. Stir in cream cheese and 3 cups of the cheese, then cool slightly and whisk in eggs. 4. Fold in macaroni, pour into a greased 9×13 dish and top with remaining cheese and paprika. 5. Bake at 350 F for 35 to 40 minutes and rest 10 minutes.

Soul Food Christmas Glazed Ham

A shiny glazed ham is the centerpiece of many soul food Christmas dinners. A fully cooked spiral ham gets brushed with a glaze of brown sugar, honey, mustard and pineapple juice, then baked until sticky and caramelized. Score the fat if your ham is not spiral sliced. Baste a few times for a beautiful glaze. Leftovers make the best breakfast sandwiches, and the bone is perfect for seasoning greens or a pot of beans later in the week. Pair it with one of these holiday ham recipes. Cloves or no cloves?

You will need: 1 fully cooked bone-in spiral ham (8 to 10 lb), 1 cup brown sugar, 1/3 cup honey, 2 tbsp Dijon mustard, 1/2 cup pineapple juice, 1/4 tsp cloves

How to make it: 1. Heat oven to 325 F and place ham cut side down in a roasting pan. 2. Cover with foil and bake 12 minutes per pound. 3. Simmer glaze ingredients until thick. 4. Brush ham with glaze and bake uncovered 20 to 30 minutes until 140 F. 5. Rest 15 minutes before serving.

Soul Food Christmas Collard Greens With Smoked Turkey

No soul food Christmas table is complete without a big pot of collards simmering on the back burner. Smoked turkey wings or necks give the greens deep, smoky flavor without pork. Wash the leaves well, strip the stems and slice them into ribbons. A little sugar and vinegar balance the bitterness. The pot likker left at the bottom is liquid gold for dipping cornbread. Pair with the smoked turkey legs and wings families simmer all winter. Do you add hot sauce at the table?

You will need: 3 lb collard greens washed and sliced, 1 lb smoked turkey wings or necks, 1 onion diced, 3 garlic cloves, 6 cups chicken broth, 1 tbsp apple cider vinegar, 1 tsp sugar, red pepper flakes, salt, pepper

How to make it: 1. Simmer smoked turkey with onion and garlic in broth for 1 hour. 2. Add greens in batches as they wilt. 3. Stir in vinegar, sugar and pepper flakes. 4. Simmer 1 hour until tender. 5. Pull turkey meat from the bones, return it to the pot and season.

Candied Yams for the Soul Food Christmas Table

Candied yams are the sweet, glossy side dish that makes a soul food Christmas plate shine. Sweet potatoes are sliced and baked in a buttery brown sugar syrup with cinnamon, nutmeg and a little vanilla. Some families top them with marshmallows, and some think that is not allowed. Baste them as they bake so every slice gets coated. They make the entire plate taste like the holidays, and leftovers warm up beautifully the next morning. Serve with more classic holiday sides for extra color. Marshmallows or not?

You will need: 4 lb sweet potatoes peeled and sliced 1/2 inch, 1/2 cup butter, 1 cup brown sugar, 1/4 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla, pinch salt

How to make it: 1. Heat oven to 375 F and layer sweet potatoes in a baking dish. 2. Melt butter with sugars, spices, vanilla and salt. 3. Pour over potatoes. 4. Cover and bake 45 minutes. 5. Uncover, baste and bake 20 more minutes until glossy.

Smothered Turkey Wings

Smothered turkey wings are fall-off-the-bone comfort, and many families make them for Christmas instead of a full bird. The wings are seasoned, baked until tender, then simmered in a rich onion gravy. They are easy to make ahead and reheat beautifully, and the gravy only gets richer overnight. Pat the wings dry before seasoning so the spices stick, and use a deep pan with a tight foil cover so they steam until tender. Serve them over rice so the gravy has somewhere to go. Or try these turkey breast recipes for a smaller crowd. Gravy over rice or over dressing?

You will need: 4 lb turkey wings, 1 tbsp seasoned salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 onion sliced, 1 bell pepper sliced, 4 tbsp butter, 1/4 cup flour, 3 cups chicken broth

How to make it: 1. Season wings and bake covered at 350 F for 1 1/2 hours. 2. Melt butter, cook onion and pepper, then whisk in flour. 3. Add broth and simmer until thick. 4. Pour gravy over wings and bake uncovered 30 more minutes until meat is tender and 165 F. 5. Serve over rice.

Soul Food Christmas Potato Salad

Potato salad at a holiday gathering is serious business, and everyone knows whose is the best. Yellow potato salad is made with mustard, mayonnaise, sweet relish, eggs and a sprinkle of paprika. Cook the potatoes until just tender so they hold their shape. Chill it overnight so the flavors come together. Some families add celery and onion; some do not. Take it along with these work potluck ideas. Who brings the potato salad in your family?

You will need: 3 lb russet potatoes peeled and cubed, 6 hard-boiled eggs chopped, 1 cup mayonnaise, 2 tbsp yellow mustard, 1/4 cup sweet relish, 1/4 cup diced celery, 2 tbsp diced onion, salt, pepper, paprika

How to make it: 1. Boil potatoes in salted water until just tender and drain. 2. Cool slightly. 3. Mix mayonnaise, mustard, relish, celery and onion. 4. Fold in potatoes and eggs and season. 5. Sprinkle paprika and chill overnight.

Black-Eyed Peas

Black-eyed peas may be a New Year’s tradition, but many families serve them for a soul food Christmas too. They simmer with smoked turkey, onion and spices until creamy. Many families believe they bring good luck for the coming year. Soak dried peas overnight for best texture, or use frozen ones for a shortcut. Simmer gently so they turn creamy without falling apart. Serve them over rice with cornbread. Follow them with a pot of navy beans and ham later in the week. Do you eat them for luck?

You will need: 1 lb dried black-eyed peas soaked overnight, 1 smoked turkey leg, 1 onion diced, 2 garlic cloves, 6 cups chicken broth, 1 bay leaf, salt, pepper, red pepper flakes

How to make it: 1. Drain soaked peas. 2. Simmer smoked turkey, onion and garlic in broth for 30 minutes. 3. Add peas and bay leaf. 4. Simmer 1 hour until tender. 5. Season with salt, pepper and pepper flakes.

Soul Food Christmas Deviled Eggs

Deviled eggs are the appetizer that disappears first at every holiday gathering. The filling is creamy, tangy and just a little sweet, with mustard, mayo and relish. Pipe it in for a pretty finish and sprinkle with paprika. Make them a few hours ahead and keep them chilled, but never leave them out more than 2 hours. A little pickle juice in the filling adds tang. They are a perfect bite to snack on while waiting for dinner. Pair with a holiday relish tray. How many will you make?

You will need: 12 eggs, 1/2 cup mayonnaise, 1 tbsp yellow mustard, 2 tbsp sweet relish, salt, pepper, paprika

How to make it: 1. Hard-boil eggs 12 minutes, then cool in ice water. 2. Peel and halve lengthwise. 3. Mash yolks with mayo, mustard, relish, salt and pepper. 4. Spoon or pipe into whites. 5. Sprinkle with paprika and chill.

Smothered Pork Chops

Smothered pork chops are a Christmas Eve favorite in many homes. Bone-in chops are seasoned, dredged in flour, browned and simmered in onion gravy until tender. Use thick chops so they stay juicy, and do not rush the browning; those golden bits in the pan are what give the gravy its flavor. Let them rest a few minutes before serving. Serve them with rice, mashed potatoes or dressing. Find more Southern gravy dinners. Gravy on everything?

You will need: 4 bone-in pork chops 1 inch thick, 1 tsp seasoned salt, 1 tsp garlic powder, 1 tsp paprika, 1/2 cup flour, 3 tbsp oil, 1 onion sliced, 2 cups chicken broth, salt, pepper

How to make it: 1. Season chops and dredge in flour. 2. Brown in oil 3 minutes per side and remove. 3. Cook onion, whisk in 2 tbsp leftover flour, then broth. 4. Return chops, cover and simmer 30 minutes until 145 F and tender. 5. Serve with gravy.

Hot Water Cornbread, a Soul Food Christmas Must

Hot water cornbread is the old-school cornbread grandmothers made in a cast iron skillet, and it is a holiday favorite. Cornmeal is mixed with boiling water, shaped into small patties and fried until crisp outside and tender inside. It is simple, quick and perfect for scooping up greens and pot likker. Wet your hands to shape the patties, and let the oil get hot before the first batch goes in so they turn golden and crisp, not greasy. A pinch of sugar in the batter is optional, but many grandmothers swear by it. Find more of the skillet patties Grandma fried. Do you remember Grandma frying these?

You will need: 2 cups cornmeal, 1 tsp salt, 1 tsp sugar, 1 1/2 cups boiling water, 2 tbsp butter melted, oil for frying

How to make it: 1. Mix cornmeal, salt and sugar. 2. Stir in boiling water and butter until thick. 3. Shape into small patties with wet hands. 4. Fry in 1/2 inch oil at 350 F for 3 to 4 minutes per side. 5. Drain on paper towels.

Sweet Potato Casserole

Sweet potato casserole is the side dish that could pass for dessert, with a creamy, spiced filling and a crunchy pecan topping. It is a soul food Christmas favorite that pairs perfectly with ham. Roast the sweet potatoes instead of boiling for deeper flavor. Make it a day ahead and bake before dinner. A pinch of salt in the topping keeps it from tasting too sweet, and toasting the pecans first adds a deeper crunch. Serve it with these Lowcountry holiday recipes. Pecan topping or marshmallows?

You will need: 3 lb sweet potatoes roasted and mashed, 1/2 cup butter melted, 1/2 cup sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1 tsp cinnamon. Topping: 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter, 1 cup chopped pecans

How to make it: 1. Heat oven to 350 F. 2. Mix sweet potatoes, butter, sugar, eggs, milk, vanilla and cinnamon. 3. Spread in a greased dish. 4. Mix topping and sprinkle over. 5. Bake 30 to 35 minutes.

Fried Catfish for Soul Food Christmas Eve

Fried catfish is a Christmas Eve tradition in many Southern homes, especially along the Mississippi. Fillets are soaked in buttermilk, dredged in seasoned cornmeal and fried until golden and crisp. Serve them hot with lemon, hot sauce and tartar sauce. Keep the oil at 350 F for crisp, non-greasy fish, and fry just a few pieces at a time. A plate of fish next to the holiday ham is a soul food Christmas Eve treat in many homes. Try these white fish recipes for other nights. Lemon or hot sauce?

You will need: 2 lb catfish fillets, 1 cup buttermilk, 1 1/2 cups cornmeal, 1/2 cup flour, 1 tbsp seasoned salt, 1 tsp paprika, 1/2 tsp cayenne, oil for frying, lemon wedges

How to make it: 1. Soak fillets in buttermilk 30 minutes. 2. Mix cornmeal, flour and spices. 3. Dredge fillets. 4. Fry in 350 F oil for 4 to 5 minutes until golden and 145 F. 5. Drain and serve with lemon.

Peach Cobbler, the Soul Food Christmas Favorite

Peach cobbler is the dessert every soul food Christmas gathering waits for. Sweet, syrupy peaches are spiced with cinnamon and nutmeg and baked under a buttery, golden crust. Some families use a cake-like batter; others use a double crust. Canned peaches work perfectly in winter. Serve warm with vanilla ice cream. Grandma’s secret is a pinch of nutmeg and a splash of vanilla in the syrup. Or lean on these lazy desserts when time is short. Crust on top only or top and bottom?

You will need: 2 cans (29 oz) sliced peaches in syrup, 1 cup sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tbsp cornstarch, 1 tbsp lemon juice, 1/2 cup butter. Batter: 1 cup flour, 1 cup sugar, 1 tbsp baking powder, 1 cup milk

How to make it: 1. Heat oven to 350 F and melt butter in a 9×13 dish. 2. Simmer peaches with half their syrup, sugar, spices, cornstarch and lemon juice. 3. Whisk batter ingredients and pour over butter. 4. Spoon peaches over the batter. 5. Bake 45 to 50 minutes until golden.

Soft Dinner Rolls

Soft dinner rolls are a must for the holiday spread, perfect for soaking up gravy or making a mini ham sandwich. These are fluffy, buttery and lightly sweet. Brush them with butter when they come out of the oven. Make the dough a day ahead and let it rise in the fridge overnight, then bake while the ham rests. They freeze well too, so bake a double batch. Pair with one of these compound butters. How many will you eat?

You will need: 4 cups flour, 1 packet yeast, 1/4 cup sugar, 1 tsp salt, 1 cup warm milk, 1/4 cup butter melted, 1 egg

How to make it: 1. Dissolve yeast in warm milk with sugar. 2. Add butter, egg, salt and flour and knead 8 minutes. 3. Rise 1 hour. 4. Shape into 18 balls in a greased pan and rise 30 minutes. 5. Bake at 375 F for 15 to 18 minutes and brush with butter.

Sweet Potato Pie to End a Soul Food Christmas

Sweet potato pie is the pie of the soul food Christmas season, silky and spiced with cinnamon, nutmeg and vanilla. Many families make several at once to share. Roast the sweet potatoes for a deeper, sweeter flavor. Use evaporated milk for that classic smooth texture. Let it cool fully before slicing so the custard sets. A slice the next morning with coffee is a quiet holiday pleasure many families know well. Compare it with this Grandma’s sweet potato pie recipe. Is sweet potato pie better than pumpkin?

You will need: 1 unbaked 9 inch pie crust, 2 cups mashed roasted sweet potatoes, 1/2 cup butter melted, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg

How to make it: 1. Heat oven to 350 F. 2. Beat sweet potatoes with butter and sugar. 3. Mix in milk, eggs, vanilla and spices. 4. Pour into crust. 5. Bake 55 to 60 minutes until set and cool fully.

Red Velvet Cake

Red velvet cake is the showstopping holiday cake on a soul food Christmas dessert table. It is tender, slightly tangy from buttermilk, with a hint of cocoa and a thick cream cheese frosting. Use gel food coloring for a deep red. Make sure the cake is fully cool before frosting. Decorate with red crumbs or pecans. Bake the layers a day ahead and wrap them well; chilled layers are easier to frost. Find more soul food desserts. Is this your Christmas cake?

You will need: 2 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 tsp salt, 1 tbsp cocoa, 1 1/2 cups oil, 1 cup buttermilk, 2 eggs, 2 tbsp red food coloring, 1 tsp vanilla, 1 tsp vinegar. Frosting: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla

How to make it: 1. Heat oven to 350 F and grease two 9 inch pans. 2. Whisk dry ingredients. 3. Mix wet ingredients and combine. 4. Bake 30 to 35 minutes and cool. 5. Beat frosting ingredients and frost.