12 sweet potatoes, peeled and cut into 4-inch pieces (1.2 kg)
2 cups of vinegar
1 cup of sugar
2 medium onions, finely chopped (250 g)
3 tablespoons of salt
2 teaspoons of ground cinnamon
1 teaspoon of mustard powder
1/2 teaspoon of ground cloves
12 sweet potatoes, peeled and cut into 4-inch pieces (1.2 kg)
2 cups of vinegar
1 cup of sugar
2 medium onions, finely chopped (250 g)
3 tablespoons of salt
2 teaspoons of ground cinnamon
1 teaspoon of mustard powder
1/2 teaspoon of ground cloves
Place the sweet potatoes in a large pot or stainless steel saucepan
Add enough water to cover and cook slowly until the sweet potatoes are mashed
Strain through a fine-mesh sieve to remove any lumps
For each 4 cups of pulp, combine 2 cups of vinegar, 1 cup of sugar, the onion, salt, cinnamon, mustard powder, and ground cloves
Bring to a boil and cook slowly for 1 hour
Remove from heat and let cool slightly
Pour into warm sterilized jars or bottles
Close and store in a cool place
Use as you would tomato catchup
Yield: 6 cups or 48 tablespoons per cup
