In a large pot, combine the collard greens, smoked turkey leg, and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour until greens are tender.

Preheat the oven to 400?F (200?C). In a mixing bowl, combine cornmeal, sugar, baking powder, buttermilk, and eggs. Mix until smooth.

Pour the batter into a greased baking dish and bake for 25-30 minutes or until golden brown.

Boil the sweet potatoes in a pot of water until tender, about 15-20 minutes. Drain and mash with butter and brown sugar.

Heat the cooked black-eyed peas in a skillet, seasoning with salt and pepper to taste. Cook until warmed through.