Monday, April 11, 2016
Sweet Potatoes With Cranberry-Jalapeño Chutney
This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the Thanksgiving table with little fuss. The heat of the jalape os, mixed with aromatic vegetables and the sweetness of the dried fruit, gives 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.
Featured in: A Thanksgiving Checklist.
Time 2 hours
Yield 6 servings
For the chutney:
¼ pound butter [57 g]
½ cup diced red onion
½ cup diced red bell pepper [75 g]
½ cup diced green bell pepper [75 g]
½ cup cider vinegar
2 cups brown sugar [440 g]
¼ cup black currants
¼ cup golden raisins [28 g]
3 cups fresh cranberries [336 g]
1 fresh jalape o, seeded and minced
1 teaspoon allspice
½ teaspoon powdered ginger
For the sweet potatoes:
6 sweet potatoes
6 teaspoons canola or olive oil
6 teaspoons sea salt
6 teaspoons cracked black pepper
½ cup sour cream
Make the chutney:
1. 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 jalape o, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
Make the sweet potatoes:
1. Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
2. Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.