- 4 medium-size sweet potatoes, scrubbed
- 1 cup pineapple-cranberry chutney
- 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. Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.