No, we haven’t received our first sweet potatoes yet, but they’re on their way soon. In the meantime, you could make this with the white potatoes that have been part of our recent boxes, or just make the mustard green salad and serve it alone. Demonstrated by Joey Ward of Gunshow at Peachtree Road Farmers Market. Love the yogurt chutney.
Ingredients:
Yogurt-Date Chutney 1 quart Greek yogurt 1 cup pitted dates, chopped into 1/2-inch pieces 1 red onion, thinly sliced 2 tablespoons cumin seed, toasted 1 1/2 teaspoons cinnamon Juice of 2 limes 2 tablespoons honey 1/4 cup chopped cilantro Salt Curried Sweet Potatoes 6 sweet potatoes, peeled and cut into 1/2-inch half moons 2 tablespoons Madras curry powder Salt Marinated Mustard Greens 1 Vidalia or sweet onion, roughly chopped 1/2 cup extra virgin olive oil 1/4 cup honey 2 tablespoons lemon juice Salt 2 bunches mustard greens, washed and torn into bite-sized pieces
Preparation:
Yogurt-Date Chutney
In a medium bowl, combine yogurt, dates, onion, cumin, cinnamon, lime juice, honey and cilantro. Taste for seasoning. Chill until ready to use.
Curried Sweet Potatoes
In a large saucepan, cover sweet potato pieces with well-salted water and boil until tender. Drain and pat dry with paper towel.
In a large skillet, add enough oil to film the bottom of the pan. Add sweet potato slices and saute until lightly browned on both sides. Do not crowd pan. As slices brown, move them to a plate and sprinkle with salt and curry powder. Set aside.
Marinated Mustard Greens
In the jar of a blender, make dressing by combining onions, olive oil, honey and lemon juice. Process until smooth and season to taste. Pour over mustard greens and massage the greens until coated.
Arrange the greens on serving platter and top with curried sweet potatoes. Add yogurt chutney and serve.
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