Sweet Potatoes With Cranberry Chutney

By Kim Severson

Updated November 3, 2015

  • Three halved sweet potatoes, topped with cream and a cranberry chutney, on a white platter photographed from an angle above.
    Jim Wilson/The New York Times
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Total Time
2 hours
Rating
5(394)
Comments
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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

  • ¼ pound butter

  • ½ cup diced red onion

  • ½ cup diced red bell pepper

  • ½ cup diced green bell pepper

  • ½ cup cider vinegar

  • 2 cups brown sugar

  • ¼ cup black currants

  • ¼ cup golden raisins

  • 3 cups fresh cranberries

  • 1 fresh jalapeño, seeded and minced

  • 1 teaspoon allspice

  • ½ teaspoon powdered ginger

FOR THE SWEET POTATOES

  • 6 sweet potatoes

  • 6 teaspoons canola or olive oil

  • 6 teaspoons sea salt

  • 6 teaspoons cracked black pepper

  • ½ cup sour cream

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

92 grams carbs; 52 milligrams cholesterol; 579 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 24 grams fat; 8 grams fiber; 815 milligrams sodium; 4 grams protein; 61 grams sugar

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
394 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!

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.

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.

Snohomish Cook

I didn’t like the sour cream on the sweet potato. The chutney was wonderful, but together they were just not that interesting.

Clare

This was absolutely delicious and a hit with everyone at our Thanksgiving table! Made the chutney and baked the sweet potatoes the day before. Then just reheated before dinner. Used mild Hatch chilies instead of jalapeños, for less heat. Will definitely make this again.

Dan

I made this for Thanksgiving and made modifications to make it ahead for easy reheating. I made the chutney ahead of time as suggested in the recipe notes. I also baked the sweet potatoes ahead of time, and then peeled and mashed them (and added some salt, pepper, butter, and a touch of bourbon), and then just reheated them in a casserole dish, and then assembled with the sour cream and chutney just before serving. This was surprisingly delicious and an interesting combination of flavors! It was well received by guests.

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