How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

Cranberry-Pear Chutney-Topped Sweet Potatoes

5.0 by 1 people
Rate me!
  • Makes: 4 servings
  • Yields: 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



  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.

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



Loading... Please wait...