Curried Sweet Potato and Mustard Greens Salad

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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