Recipe: Corn Bread-Sweet Potato Southern Stuffing

Corn Bread-Sweet Potato Southern Stuffing
I found this in November's Bon Appetit Magazine, and it sounds great (I am in Boston, it sounds different!) Recipe for 12 to 14 people. I will be making it next week.!

6-7 cups cornbread, crumbled, or cornbread stuffing (i.e. Pepperidge Farm)
4 cups sweet potatoes, cooked, and mashed (about 2 lbs sweet potatoes)
1 large onion, chopped
41/2 Tbls. chopped fresh thyme
3 large bunches kale, swiss chard, or collard greems, stemmed, coarsely chopped
3/4 lb. bacon coarsely chopped
3 Tbsp. apple cider vinegar
3 Tbsp. honey
2 tsp salt
2 tsp ground pepper
1 tsp. dry mustard
11/4 cups chopped pecans, toasted
5 large eggs, beaten

Prepare cornbread, or use cornbread stuffing. Cook bacon in heavy pot until brown and crisp, about 10 min. Transfer bacon to bowl. Reserve 6 Tblsp. drippings in pot. Add sweet poptatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, about 20 minutes. Add Greens. Cover, cook until greens just wilt, stirring occasionally, about 5 minutes.
Whisk vinegar, honey, salt, pepper, and mustard invery large bowl to blend. Mix in sweet potatoe mixture, pecans, and bacon. Stir in corn bread. Mix eggs into stuffing. Stuff turkey right before roasting, or cook in separate dish.