Sweet Potatoes With Cranberry JalapeÑo Chutney Recipes

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SWEET POTATOES WITH CRANBERRY CHUTNEY



Sweet Potatoes With Cranberry Chutney image

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.

Provided by Kim Severson

Categories     dinner, lunch, vegetables, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1/4 pound butter
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup cider vinegar
2 cups brown sugar
1/4 cup black currants
1/4 cup golden raisins
3 cups fresh cranberries
1 fresh jalapeño, seeded and minced
1 teaspoon allspice
1/2 teaspoon powdered ginger
6 sweet potatoes
6 teaspoons canola or olive oil
6 teaspoons sea salt
6 teaspoons cracked black pepper
1/2 cup sour cream

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 24 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 815 milligrams, Sugar 60 grams, TransFat 1 gram

CRANBERRY-GLAZED SWEET POTATOES



Cranberry-Glazed Sweet Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup cranberry juice cocktail
3 tablespoons dark brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted almonds

Steps:

  • Preheat the oven to 400 degrees F.
  • On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
  • In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
  • When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

SPICED SWEET POTATOES AND CRANBERRIES



Spiced Sweet Potatoes and Cranberries image

Two good-for-you Thanksgiving dishes all in one.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 1h5m

Yield 12

Number Of Ingredients 10

2 tablespoons Mazola® Corn Oil
¾ cup orange marmalade
¾ cup apple juice
½ cup brown sugar
⅓ cup raisins
1 tablespoon Spice Islands® Pumpkin Pie Spice
1 teaspoon Spice Islands® Curry Powder
3 large sweet potatoes, peeled, cut into 1-inch chunks
12 ounces fresh cranberries
¼ cup finely chopped pecans

Steps:

  • Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
  • Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 54.9 g, Fat 4.3 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 78.1 mg, Sugar 31.3 g

SWEET POTATOES WITH CRANBERRIES



Sweet Potatoes With Cranberries image

I do not remember where I got this recipe, but I wanted a sweet potato dish that did not use a lot of sugar as the normal recipes.

Provided by Coppercloud

Categories     Yam/Sweet Potato

Time 1h50m

Yield 7-8 serving(s)

Number Of Ingredients 9

4 lbs small sweet potatoes, peeled and sliced crosswise 1/4 inch thick
4 tablespoons unsalted butter, melted
2 tablespoons Bourbon or 2 tablespoons vanilla
salt & freshly ground black pepper
1 cup water
3/4 cup cranberries
1/3 cup light brown sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon

Steps:

  • Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
  • Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
  • In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
  • Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
  • These can be made a head of time, then warmed before serving.

Nutrition Facts : Calories 337.9, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 147.8, Carbohydrate 63.8, Fiber 8.3, Sugar 21.4, Protein 4.2

JALAPENO CRANBERRY CHUTNEY



Jalapeno Cranberry Chutney image

This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.

Provided by Taste of Home

Time 1h15m

Yield 4 pints.

Number Of Ingredients 16

2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer., Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts :

SWEET POTATO CRANBERRY RELISH



Sweet Potato Cranberry Relish image

Sweet potatoes are a tasty surprise in this slightly tart relish. It's lovely served alongside turkey, ham or pork.

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 9

1 small sweet potato, peeled and diced
2 cups fresh or frozen cranberries, thawed
1 medium naval orange, peeled and sectioned
1/2 cup sugar
1 jalapeno pepper, seeded, optional
1/2 cup chopped pecans, toasted
3 tablespoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Steps:

  • Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside., In a food processor, combine the cranberries, orange, sugar and jalapeno if desired; cover and process until finely chopped. Transfer to a bowl; stir in the sweet potato, pecans, cilantro, salt and cinnamon. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 136 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein.

CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY



Cranberry Jalapeño Salsa With Sweet Potato Chips Recipe by Tasty image

This ain't your standard salsa! Served with a side of homemade sweet potato chips, this quick and easy seasonal salsa is sure to be a holiday staple. To ensure your chips are extra crispy, it's important to slice your sweet potatoes thinly, but please use extra caution. Happy holiday dipping!

Provided by Betsy Carter

Categories     Appetizers

Time 3h

Yield 2 servings

Number Of Ingredients 13

2 large sweet potatoes
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon pepper
1 teaspoon dried thyme
1 ½ cups fresh cranberries
½ cup sugar
¼ cup scallion, sliced
1 jalapeño, seeded and diced
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
1 teaspoon kosher salt
¼ cup fresh cilantro, chopped

Steps:

  • Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
  • In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
  • Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
  • Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
  • Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
  • Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
  • Enjoy!

Nutrition Facts : Calories 652 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 11 grams, Protein 5 grams, Sugar 56 grams

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.

Provided by Erika Glasco

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 10

Number Of Ingredients 9

1 (12 ounce) package whole cranberries
1 small unpeeled orange, sliced
1 ⅓ cups white sugar
½ cup pecan pieces
¼ cup orange juice
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground mace
1 (40 ounce) can cut yams, drained

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
  • Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g

CRANBERRY JALAPENO CHUTNEY



Cranberry Jalapeno Chutney image

This recipe makes 1 cup only and can be stored in the refrigerator. The recipes states that this chutney is good on leftover turkey sandwiches. Haven't tried it yet; however, I plan to make it for the holidays -- those turkey sandwiches sound so good.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 15m

Yield 1 cup

Number Of Ingredients 7

1 (12 ounce) can whole berry cranberry sauce
2 tablespoons onions, finely chopped
1 jalapeno pepper, seeded and finely minced
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a medium bowl, combine all ingredients and mix well. Refrigerate, covered. Serve cold or at room temperature. Works well on leftover turkey sandwiches.

ROASTED SWEET POTATOES WITH PINEAPPLE CRANBERRY CHUTNEY



Roasted Sweet Potatoes with Pineapple Cranberry Chutney image

Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto roasted meats.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 2

4 medium-size sweet potatoes, scrubbed
1 cup Pineapple-Cranberry Chutney

Steps:

  • Preheat the oven to 425 degrees. Place the potatoesin a roasting pan and roast 45 minutes, until they yield easily to a knife.
  • Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.

SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY



SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY image

Categories     Potato     Side     Bake     Christmas

Yield 6

Number Of Ingredients 19

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

Steps:

  • PREPARATION MAKE THE CHUTNEY: 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. MAKE THE SWEET POTATOES: 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. 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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From pinterest.nz


SWEET AND SPICY CRANBERRY JALAPEñO CHUTNEY - SARAH BAKES GLUTEN …
2016-12-13 In medium saucepan, add cranberries, sugar, maple syrup, orange juice, diced jalapeños and salt. Stir to combine. Place saucepan over medium heat and bring to a simmer. Reduce heat to low and cook cranberry mixture 20 minutes, stirring occasionally. Mash cranberries slightly with potato masher or fork.
From sarahbakesgfree.com


CRANBERRY CHUTNEY RECIPES FOR THANKSGIVING - THERESCIPES.INFO
Cranberry Chutney Recipe - Thanksgiving.Food.com tip www.food.com. 1 ⁄ 2 tablespoon salt 1 ⁄ 2 tablespoon ground ginger 3 ⁄ 4 teaspoon ground cloves 3 ⁄ 4 teaspoon chili pepper flakes 1 ⁄ 2 lb dark raisin DIRECTIONS Place all ingredients in a large saucepan.
From therecipes.info


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


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