Best Sweet Potato Gaufrettes With Duck Confit And Cranberry Black Pepper Chutney Recipes

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SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.

SWEET POTATOES WITH CRANBERRY CHUTNEY



Sweet Potatoes With Cranberry Chutney image

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.

Provided by Kim Severson

Categories     dinner, lunch, vegetables, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1/4 pound butter
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup cider vinegar
2 cups brown sugar
1/4 cup black currants
1/4 cup golden raisins
3 cups fresh cranberries
1 fresh jalapeño, seeded and minced
1 teaspoon allspice
1/2 teaspoon powdered ginger
6 sweet potatoes
6 teaspoons canola or olive oil
6 teaspoons sea salt
6 teaspoons cracked black pepper
1/2 cup sour cream

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 24 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 815 milligrams, Sugar 60 grams, TransFat 1 gram

CRANBERRY BLACK PEPPER CHUTNEY



Cranberry Black Pepper Chutney image

Categories     Condiment/Spread     Berry     Side     Christmas     Thanksgiving     Quick & Easy     Cranberry     Fall     Shallot     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 8

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
6 oz fresh or frozen cranberries (not thawed; 2 cups)
1/2 cup sugar
1/3 cup water
1 tablespoon cider vinegar
3/4 teaspoon cracked black pepper
1/4 teaspoon salt

Steps:

  • Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.

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