Sweet Potato Pone W/mustard Greens And Red Pepper Marmalade

Preheat oven to 375 F and lightly spray a 1 1/2 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@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life, January, 1999