Sweet Potatoes With Cranberry Chutney

By Kim Severson

Sweet Potatoes With Cranberry Chutney
Jim Wilson/The New York Times
Total Time
2 hours
Rating
5(365)
Comments
Read comments

This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.

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Ingredients

Yield:6 servings

    For the Chutney

    • ¼pound butter
    • ½cup diced red onion
    • ½cup diced red bell pepper
    • ½cup diced green bell pepper
    • ½cup cider vinegar
    • 2cups brown sugar
    • ¼cup black currants
    • ¼cup golden raisins
    • 3cups fresh cranberries
    • 1fresh jalapeño, seeded and minced
    • 1teaspoon allspice
    • ½teaspoon powdered ginger

    For the Sweet Potatoes

    • 6sweet potatoes
    • 6teaspoons canola or olive oil
    • 6teaspoons sea salt
    • 6teaspoons cracked black pepper
    • ½cup sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

579 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 8 grams dietary fiber; 61 grams sugars; 4 grams protein; 815 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Make the Chutney

    1. Step 1

      Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.

  2. Make the Sweet Potatoes

    1. Step 2

      Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.

    2. Step 3

      Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

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Ratings

5 out of 5
365 user ratings
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Comments

Srea

This is absolutely the best sweet potato dish I've ever tasted. The cranberry relish gives it a tartness and warmth. I will make this dish all year long!

Jeanie Cass

Made this for Thanksgiving and my guests loved it. The jalapeño made it pop! The juxtaposition of cranberry relish and sweet potato makes this a go-to winter vegetable side dish for me.

m.a.whiteside

I baked the sweet potatoes as in the recipe...dabbed Total Greek yogurt on the halves...and dotted with jarred cranberry sauce, I may make the chutney when I have time.

Kate

I have been eating this at least one a week since I've discovered it . Using my homemade cranberry sauce from Thanksgiving and sour cream on a buttered, salted and peppered sweet potato... MAN.

Gina Strauch

This dish looks like it would taste wonderful, but also looks like a great way to make sweet potatoes less healthy. I will be trying a variant with way less butter sugar and salt.

Adjustments

We loved this!! Such a surprise winner! I halved the sugar and used dried cranberries instead of currants. My husband is lactose-intolerant and really enjoyed it with Cocojune plain yogurt. I used cottage cheese and loved it.

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