P. Allen Smith's Garden Home | Sweet Potatoes with Cranberry Chutney | PBS
Program: P. Allen Smith's Garden Home
Here's a tasty twist on sweet potato casserole. Chef and cookbook author, Regina Charboneau gives this classic winter dish an update. Baked sweet potatoes are topped with a spicy fruit chutney. It's easy to prepare, serve and clean up.
Ingredients for Chutney
1/2 cup diced Red Onion
1/2 cup diced Red Bell Pepper
1/2 cup diced Green Bell Pepper
1/2 cup Butter (1 stick)
1/2 cup Cider Vinegar
1 1/2 cups Brown Sugar
1/4 cup Black Currants
1/4 cup Golden Raisins
3 cups Fresh Cranberries
1 cup diced Granny Smith Green Apples (Mango is good too!)
1 teaspoon Allspice
1/2 teaspoon Ginger
Sweet Potato Ingredients:
6 Medium sized Sweet Potatoes
4 tblsp. Canola Oil
1 tblsp. Sea Salt
1 tblsp. Cracked Black Pepper
Sour Cream to garnish.
Wash and dry the sweet potatoes.
Rub them with Canola oil, place on a baking sheet and sprinkle with salt and pepper.
Bake in a pre-heated 350 degree F for 1 hour and 10 minutes or until the center is soft.
While the sweet potatoes are baking, make the chutney.
Slowly melt the butter in a sauce pan.
Add the red onion, red and green bell pepper and saute for a minute.
Add the vinegar, brown sugar, currants, raisins and cranberries and cook over medium heat for 20 minutes.
Add the diced apples, allspice and ginger and cook for another 10 minutes.
While the sweet potatoes are hot, cut each one in half and top with sour cream and chutney. Serve immediately.
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Post Date: November 1, 2010