Cranberry-Pear Chutney-Topped Sweet Potatoes

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4.5 by 2 people

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  • Makes: 4 servings
  • Makes: about 1/2 cup potatoes, 1/4 cup pear mixture, and 1 1/2 teaspoons almonds each
  • Prep: 20 mins
  • Bake: 30 mins 375°F

Cranberry-Pear Chutney-Topped Sweet Potatoes

Directions

  1. Preheat oven to 375 degrees F. Peel sweet potatoes; cut crosswise into 1/4-inch slices. Arrange sweet potatoes in a 2-quart square baking dish. Add 1/4 cup water; sprinkle with salt and pepper. Bake, covered, about 30 minutes or until potatoes are tender; drain.
  2. In a medium saucepan combine 1/4 cup water and shallot. Simmer, covered, about 3 minutes or just until shallot is tender. Add pear and cranberries. Simmer, covered, about 5 minutes more or until pear is just tender and cranberry skins have popped. Stir in sugar and cardamom.
  3. To serve, spoon pear mixture over potatoes. Sprinkle with almonds.
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Nutrition Facts (Cranberry-Pear Chutney-Topped Sweet Potatoes)

  • Per serving:
  • 162 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 209 mg sodium,
  • 35 g carb.,
  • 6 g fiber,
  • 13 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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