Stephanie shows you how to make the best fried chicken:
In the News
John Batchelor reviews Sweet Potatoes restaurant in Relish: "Sweet Potatoes is a treasure, epitomizing Southern cuisine that your grandmother would have cooked if she had cooked this well." (January 26, 2012)
Stephanie speaks with Bridgette Lacy of Indy Week in Raleigh, N.C.
Stephanie shares her sweet potato cornbread recipe with WNCN TV's Charlotte Today(original air date: November 7, 2011).
Stephanie speaks with WUNC's Frank Stasio on "The State of Things" (original air date: October 27, 2011).
NPR reporter Andrea Seabrook visits Sweet Potatoes restaurant in Winston-Salem, N.C. Chef Stephanie Tyson and her partner Vivian Joiner discuss what it's like running their restaurant in this economy (original air date: August 17, 2011).
"I have to like a cookbook that starts with the dessert recipes. It indicates an author who has her priorities straight. And that’s how “Well, Shut My Mouth!: The Sweet Potatoes Restaurant Cookbook” begins." Debbie Moose, author and editor
“Everything about this book is correct except the title. Anyone with a taste bud in their mouth should follow these recipes and open their mouth.” Maya Angelou
“The opening of Sweet Potatoes was a milestone event in the city’s efforts to revitalize Trade Street. Sweet Potatoes acted as a catalyst for the tremendous success of Winston-Salem’s Arts District. In the few short years of its existence, Sweet Potatoes has become an icon for our community and is an attraction known throughout the state.” Allen Joines, mayor of Winston-Salem since 2001
“In the heart of Winston-Salem’s Downtown Arts District, Sweet Potatoes restaurant greets its clientele with an atmosphere and cuisine that mirror the lively mix of shops, studios, and galleries surrounding it.” Janet C. Pittard, Our State magazine
“From the very first moment I met Viviàn and Stephanie and was lifted by the kitchen’s aroma, I was in love. Having produced the film Fried Green Tomatoes, and being something of an expert on their preparation throughout the South, I was enthralled with Stephanie’s delicious recipe. Her FGT are crisp on the outside and juicy on the inside. They have full flavor and are the best I have tasted anywhere outside of Idgie and Ruth’s Whistle Stop Café. However, you need to try the Fried Chicken and the Banana Pudding. They are a rustic Cordon Bleu education in themselves—simply amazing. Our family saves them for special occasions.” Jordan Kerner, dean of the School of Filmmaking at the University of North Carolina School of the Arts
