Pomptonian
This is an adaptation of a Pomptonian-Zone 7 recipe. As when making a pie filling, use a mix of apples, so that some melt into a sauce, and others retain some shape. Pantry-friendly raisins, dried cranberries, or chopped dates could stand in for fresh cranberries.
Ingredients
- 6 medium sweet potatoes
- 8 apples, peeled, cored, and sliced
- ½ cup fresh cranberries
- 1 cup apple cider
- 2 tablespoons brown sugar, if desired
- Zest and juice of 1 lemon
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon salt
- 1 teaspoon vanilla
Directions
- Heat oven to 350. Pierce each sweet potato with the tip of a sharp knife to a depth of about ½ inch. Place on baking sheet and roast until sweet potatoes can be pierced easily with a fork.
- Meanwhile, make chutney: Combine all ingredients except vanilla in medium saucepan. Simmer until apples are mostly tender and cranberries have popped, adding extra cider or water if needed. Remove from heat; stir in vanilla.
- Place hot sweet potatoes on serving platter. Make a cut, just short of end to end, about an inch deep. Squeeze each potato at each end, toward the middle, to force the steamy potato flesh to mound in the middle.
- Garnish each sweet potato generously with the chutney. Serve hot or at room temperature.
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Categories: Red-Orange-Yellow Vegetables