Sweet potato mostarda from Deep Run Roots: Stories and Recipes from My Corner of the South (page 317) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on February 03, 2019

    3-14-2017 I never would have thought of doing this with sweet potatoes! But the idea instantly intrigued me. The pickle is sweet, mustard-y, and the sweet potato is still crisp, but doesn't taste raw. When I first made these, I had no idea what I was going to do with these pickles. Now they have become a staple ingredient for me. They get diced up and put on salads, they get mixed into egg/tofu salad, they get mixed into a tagine. You get a bonus with this recipe - slices of preserved lemon.

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