Roasted Sweet Potatoes With Pineapple Cranberry Chutney

Ingredients:

• 4 medium-size sweet potatoes, scrubbed
• 1 cup pineapple-cranberry chutney

Instructions:

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

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