Recipe: Yams With Cranberry Chutney

By Regina Charboneau
Yam2_post.jpg

Photo by Regina Charboneau


This combination really sets off a plate, because it is so colorful. The chutney is also perfect substitute for cranberry sauce.

Cranberry-Apple Chutney


    • 1/2 cup diced red onion
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced green bell pepper
    • 1/4 lb. butter
    • 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 apples (or mango)
    • 1 teas. allspice
    • 1/2 teas. ginger

Slowly melt 1/4 lb. butter in sauce pan.

Add red onion, red and green bell pepper and sautee for a minute.

Add vinegar, brown sugar, currants, raisins, and cranberries, and cook over medium heat for 20 minutes.

Add diced apples or diced mango, allspice, and ginger, then cook for another 10 minutes.

Baked Sweet Potato


    • 6 medium-sized sweet potatoes
    • 4 tbls. canola oil
    • 1 tbls. sea salt
    • 1 tbls. cracked black pepper

Preheat oven to 350 degrees.

Wash and dry yams.

Rub with canola oil and place on baking sheet.

Sprinkle salt and pepper on sweet potatoes.

Bake for 1 hour and 10 minutes, or until soft in the center.

While yam is hot, cut in half, top with sour cream and Chutney, and serve immediately

This article available online at:

http://www.theatlantic.com/health/archive/2009/11/recipe-yams-with-cranberry-chutney/29751/