There is nothing like a sweet potato roll with a smear of horseradish mustard, some collard greens cooked for hours, and thin slices of real Virginia country ham. I had that exact canape at a wedding in Virginia sometime in the last 30 years. I came home straight away and attempted to figure out the recipe. I've been serving them for years at luncheons, brunch and Thanksgiving leftover day. (PS I've been thinking about a bread pudding made with leftover rolls, adding the horseradish, mustard, greens and ham right into the baking dish... )

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