Cranberry-Pear Chutney-Topped Sweet Potatoes
pound sweet potatoes
teaspoon ground black pepper
tablespoon finely chopped shallot
cup chopped ripe pear (1 medium)
teaspoon ground cardamom
tablespoons slivered almonds, toasted if desired
- 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.
- 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.
- 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