SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY

SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY image

Yield 6

Number Of Ingredients 19

Previous Next

FOR THE CHUTNEY:
¼ pound butter
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup cider vinegar
2 cups brown sugar
¼ cup black currants
¼ cup golden raisins
3 cups fresh cranberries
1 fresh jalapeño, 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

Steps:

PREPARATION MAKE 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. MAKE THE SWEET POTATOES: 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. 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.