Recipes

Sweet Rewards Recipe Contest

Baked Sweet Potatoes with Banana-Cranberry Chutney

Sweet Potato Recipe Contest 2005
Overall Grand Price Winner

Ingredients:

3 cans cut Louisiana Sweet Potatoes (15 ounces each), drained
1/3 cup plus 1 tablespoon unsalted butter, in all
1/3 cup packed brown sugar
4 tablespoons rice vinegar, in all
3 tablespoons fresh orange juice
2 tablespoons finely diced red onion
2 tablespoons packed light brown sugar
1/8 teaspoon ground nutmeg
1/8 teaspoons ground cloves
2 tablespoons vegetable or canola oil
1 large ripe banana, peeled and cut into ½ inch cubes
3 tablespoons dried cranberries
1 large orange, peeled and separated into sections, halved
Orange slices for garnish (optional)
Dried cranberries for garnish (optional)

Instructions:

Preheat oven to 350 F. In a 2-quart buttered casserole, combine the sweet potatoes, 1/3 cup butter and brown sugar. Stir until well mixed. Bake until heated through, about 10 to 15 minutes. In a small bowl, combine 3 tablespoons vinegar, juice, onion, light brown sugar, nutmeg and cloves. Mix well and set aside.
Heat oil in a small, nonstick skillet until hot, but not smoking. Add banana, cover and cook until golden brown (stirring often) about 3-4 minutes. Add 1 tablespoon vinegar, cover and cook until liquid is almost absorbed, about 2-3 minutes. Stir in juice mixture and cook, over medium heat, until mixture begins to thicken about 3 to 4 minutes. Stir in 1 tablespoons butter, cranberries and orange sections. Mound cooked potatoes in the center of a serving platter. Top with chutney. If desired, garnish platter with orange slices and/or cranberries. Serve immediately.

Makes 4-6 servings

Credits:

Carole Resnick