Sep 11, 2012

Baked Sweet Potato with Pear and Dried Fruit Chutney

Serves 4

2ea Yams or Sweet Potatoes (washed)
2 tsp. Olive Oil
2 T. Sea Salt

3 Ea. Pears (Peeled, Seeded and Diced)
2 Tb Craisins or Dried Cherries
2 Tb Raisins
¼ Cup Red Onions (Diced)
5 Tb Honey
4 Tb Cider Vinegar
2 tsp Ginger
2 Tb. Butter (divided in half)
1 Tb Cinnamon
¼ tsp Clove
¼ tsp Allspice
2 tsp Salt

Rub olive oil on the outside of the sweet potatoes and sprinkle with sea salt. Put potatoes on a sheet
pan and place into a 350 degree oven and cook for approximately 1 ½ hours or until tender.

For the chutney add 1 tablespoon of butter into a sauce pan with Red onions and cook on medium high
heat until just starting to color slightly. Add diced pears with dried fruits, spices, honey and vinegar and
turn to a low simmer. Allow to simmer for about 1 hour or until it has started to thicken.

Once the Chutney is done swirl in 1 tablespoon of butter and adjust tartness with more honey if needed
or a little more vinegar if too sweet. Serve on baked sweet potato.

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