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.