Makes:about 1/2 cup potatoes, 1/4 cup pear mixture, and 1 1/2 teaspoons almonds each
Bake:30 mins 375°F
Cranberry-Pear Chutney-Topped Sweet Potatoes
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.