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