Cranberry-Pear Chutney-Topped Sweet Potatoes

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  • 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°
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Cranberry-Pear Chutney-Topped Sweet Potatoes
Ingredients
1
1/4
cup water
1/4
teaspoon salt
1/8
teaspoon ground black pepper
1/4
cup water
1
tablespoon finely chopped shallot
1
cup chopped ripe pear (1 medium)
1
tablespoon sugar
1/8
teaspoon ground cardamom
2
tablespoons slivered almonds, toasted if desired
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.
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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