Cook 3 or 4 whole sweet potatoes with their skins in slightly salty water. Peel and cut into small cubes to obtain 1 1/2 cups. Mix 1 1/2 tablespoons of mustard with 2 tablespoons of vinegar. Mix with the sweet potato. Refrigerate until chilled. Mix 1 cup of yogurt with 1/4 cup of finely chopped onion, 1/4 cup of finely chopped green pepper, and 1/4 cup of preserved red bell pepper. Refrigerate for an hour. Spoon over the sweet potatoes. Stir well. Serve 4 to 6 portions.
Cook 3 or 4 whole sweet potatoes with their skins in slightly salty water. Peel and cut into small cubes to obtain 1 1/2 cups. Mix 1 1/2 tablespoons of mustard with 2 tablespoons of vinegar. Mix with the sweet potato. Refrigerate until chilled. Mix 1 cup of yogurt with 1/4 cup of finely chopped onion, 1/4 cup of finely chopped green pepper, and 1/4 cup of preserved red bell pepper. Refrigerate for an hour. Spoon over the sweet potatoes. Stir well. Serve 4 to 6 portions.
