Sweet Potato Mustard

• Produce

  • 1 Bay leaf
  • 2/3 cup Sweet potato puree

• Condiments

  • 2 tbsp Mustard, ground
  • 1 tbsp Sorghum syrup or light molasses

• Baking & Spices

  • 1 pinch Allspice
  • 1/4 cup Brown sugar, packed
  • 1 pinch Cayenne
  • 1 Cinnamon stick
  • 1/2 tsp Kosher salt
  • 1/3 cup Mustard seeds, Yellow
  • 1/2 tsp Paprika, sweet

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

• Liquids

  • 1 cup Water

Found on spicysouthernkitchen.com

Description

Ingredients

• ½ cup apple cider vinegar
• ⅓ cup yellow mustard seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 cup water
• ⅔ cup sweet potato puree
• 1 tablespoon sorghum syrup or light molasses
• 1 tablespoon bourbon
• ¼ cup packed brown sugar
• 2 tablespoons ground mustard
• ½ teaspoon sweet paprika
• ½ teaspoon kosher salt
• pinch of allspice
• pinch of cayenne

Directions

• In a small saucepan, bring vinegar to a boil. Remove from heat and add the mustard seeds, bay leaf, and cinnamon stick. Make sure the bay leaf and cinnamon stick are submerged in the vinegar. Place the lid on the pot and let sit for 1 hour.
• Discard the bay leaf and cinnamon stick. Use a spoon to scrape all of the mustard seeds along with the vinegar into a blender.
• Add the water, sorghum, and bourbon. Blend until smooth. (Mine didnt get smooth. It ended up more like a coarse ground mustard, but I do have a pretty pathetic blender.)
• Add sweet potato puree and blend until smooth.
• Pour the mixture back into the pan and bring to a boil. Reduce heat to medium-low and boil gently, stirring frequently, for about 5 minutes.
• Whisk in sugar, ground mustard, paprika, salt, allspice, and cayenne pepper.
• Continue to simmer until mixture is thick, about 10 minutes.
• Store in refrigerator.