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Sweet Potatoes With Cranberry Chutney

5.0(393)

This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.

by Kim Severson

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SouthernDinner, Lunch, Vegetables, Side Dish

Servings

6 servings

Total time

Calories / serving

579 kcal

Ingredients (17)

serves

1/4 pound butterbutter
1/2 cup diced red onionred-onion
1/2 cup diced red bell pepperbell-pepper
1/2 cup diced green bell pepperbell-pepper
1/2 cup cider vinegarvinegar
2 cups brown sugarbrown-sugar
1/4 cup black currantscurrant
1/4 cup golden raisins
3 cups fresh cranberriescranberry
1 fresh jalapeño, seeded and minced
1 teaspoon allspiceallspice
1/2 teaspoon powdered gingerginger
6 sweet potatoessweet-potato
6 teaspoons canola or olive oiloil
6 teaspoons sea saltsalt
6 teaspoons cracked black pepperpepper
1/2 cup sour creamsour-cream

Instructions (3 steps)

01Make the chutney:: Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.

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Rich recipe — supports nutrition-aware planning.