Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.