Sweet potato pone w/mustard greens and red pepper marmalade

6 servings

Ingredients

Quantity Ingredient
4 cups Peeled & grated sweet potatoes
1½ cup Evaporated skim milk
Salt to taste
Cooking spray
2 teaspoons Mustard seeds
1 teaspoon Vegetable oil
4 cups Chopped mustard greens
2 teaspoons Cider vinegar
1 teaspoon Sugar
Salt to taste
1 large Red bell pepper; seeded & chopped
1 small Yellow onion; peeled & chopped
1 cup Water
1½ cup Sugar
1 teaspoon Cayenne pepper; (to 2 tsp)

Directions

PONE

MUSTARD GREENS

RED PEPPER MARMALADE

Preheat oven to 375 F and lightly spray a 1½ quart round or square baking dish. In a large bowl, combine sweet potatoes, milk, and salt. Pour mixture into prepared dish and bake until golden on top and center is set, about one hour. In a large nonstick skillet, over medium-high heat, saute mustard seeds in oil for about 30 seconds. Add greens, vinegar, sugar, and salt. Cook, stirring frequently, until greens are wilted, about 5 minutes.

Red Pepper Marmalade: In a medium saucepan over medium heat, combine pepper, onion, water, sugar, and cayenne. Simmer, uncovered, until peppers are very soft, about 20 to 25 minutes. Strain vegetables, reserving syrup.

In a food processor, puree vegetables. Add reserved syrup and process to combine. Transfer to a storage container and refrigerate up to 3 months.

To serve: Divide pone into 6 portions and place in center of 6 heated plates. Serve with mustard greens and Red Pepper Marmalade.

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

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