Roasted Sweet Potatoes with Pineapple Cranberry Chutney
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 accompaniment to roasted meats.
- 4 medium-size sweet potatoes, scrubbed
- 1 cup Pineapple-Cranberry Chutney
Preheat the oven to 425 degrees. Place the potatoes in 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.