Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook is recipes¿recipes from the restaurant, from Chef Stephanie Tyson¿s grandmother and great-aunts, from co-owner Vivian Joiner¿s mother, aunts, and uncles. Recipes that are just Southern, plain and simple. In creating the recipes for Sweet Potatoes, Tyson used all of her influences¿Geechee flavor from co-owner Joiner¿s father, who was from the Hilton Head area of South Carolina; her mother¿s working-woman ¿out of the can and into the pan¿ shortcuts; and her training at Baltimore¿s International Culinary Institute and later work in Arizona, South Carolina, the Florida Keys, and Washington, D.C. Just the names of the recipes in this book are enough to whet one¿s appetite: Pimento Cheese Fondue; Sweet Potato, Corn, and Country Ham Risotto; Gullah Shrimp and Crab Pilau; Slow Cooker Chocolate Stout Pot Roast; Down-Home ¿Tata Salad; Molasses Dijon Dressing; and Sweet Potato Bread Pudding with Pecan Crunch Topping, just to name a few. Most recipes include a bit of flavorful commentary from the chef, such as this tip for Spicy Greens: ¿If you are faint of heart (burn), eliminate the red pepper altogether.¿ Or the definition of Crackling Cornbread: ¿Cracklings are deep-fried crispy skins of various animals¿in this case, pork.¿ Well, Shut My Mouth! is also the history of a locally and nationally acclaimed restaurant (Our State, Southern Living, New York Times) and of the two women who created it. As Tyson says in her introduction, ¿Every part of me is a part of Sweet Potatoes.¿ In Well, Shut My Mouth! she shares with the world a culinary experience that has been a favorite of Winston-Salem natives and visitors for years. Now, patrons of Sweet Potatoes have the tools to re-create the Sweet Potatoes dining experience in their own homes.