Baked Sweet Potatoes And Fruit Chutney
Here's a tasty twist on sweet potato casserole. Chef and cookbook author, Regina Charboneau gives this classic winter dish an update. Baked sweet potatoes are topped with a spicy fruit chutney. It's easy to prepare, serve and clean up.
- 1/2 cup red onions, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup butter
- 1/2 cup cider vinegar
- 1 1/2 cup brown sugar
- 1/4 cup black currant
- 1/4 cup golden raisins
- 3 cups cranberries
- 1 cup granny smith apple
- 1 tsp. allspice
- 1/2 tsp. ginger
- 6 medium sweet potatoes
- 4 tbsp. canola oil
- 1 tbsp. sea salt
- 1 tbsp. black pepper, cracked
- sour cream for garnish
Wash and dry the sweet potatoes.
Rub them with Canola oil, place on a baking sheet and sprinkle with salt and pepper.
Bake in a pre-heated 350 degree F for 1 hour and 10 minutes or until the center is soft.
While the sweet potatoes are baking, make the chutney.
Slowly melt the butter in a sauce pan.
Add the red onion, red and green bell pepper and saute for a minute.
Add the vinegar, brown sugar, currants, raisins and cranberries and cook over medium heat for 20 minutes.
Add the diced apples, allspice and ginger and cook for another 10 minutes.
While the sweet potatoes are hot, cut each one in half and top with sour cream and chutney. Serve immediately.
For more of Regina's recipes check out her latest cookbook, Regina's Table at Twin Oaks. Visit www.twinoaksnatchez.com to purchase a copy.
Time to prepare: 1 hour, 50 minutes.