In last week’s New York Times, Kim Severson wrote about a recipe originally created by Regina Charboneau called Sweet Potatoes With Cranberry-Jalapeño Chutney. I decided I had to try this for two reasons: a) I recently learned my mother-in-law adores baked sweet potatoes, which are incredibly easy to prepare (and it’s always a good plan to get on the in-laws good side, no?) and 2) the description of this dish promised it was both easy and that it can be made a week ahead, key for Thanksgiving:
“This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the Thanksgiving table with little fuss… Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.”
So I made this last week and other than finding black currants (regular supermarkets seem to have only something called Zante currants – and they are not what you want, apparently, for this recipe), it was both easy and delicious.
Not only is this elegant, delicious recipe easy to prepare (and prepare ahead, key for Thanksgiving), it is a far healthier alternative to the traditional Sweet Potato Casserole with Marshmallows.
I entered both recipes into the My Fitness Pal Recipe Importer, and here is the not-at-all surprising result.
- A half potato serving of Kim Severson’s Sweet Potatoes With Cranberry-Jalapeño Chutney – even WITH sour cream (which is not even needed, IMHO), is just 214 calories with 7 grams of fat, and it’s loaded with Vitamin A and C because it’s, um, a real food.
- A serving of “Traditional Sweet Potato Casserole” (from MyRecipes.com) packs 731 calories and 23 grams of fat!
Even if you ate an entire huge sweet potato with a huge amount of chutney (a double serving if you will), you’d still be at about HALF the calories and fat than the marshmallow casserole. HALF.
Luckily, I am not a fan of the Sweet Potato with Marshmallow dish so am not tempted (don’t talk to me about gravy though!) But here’s an idea — this Thanksgiving, serve both. See if you can convert to a new healthier (and frankly tastier) sweet potato dish for Thanksgiving.
Three preparation tips:
- Buy the red onion and peppers already diced. I was thrilled to find in Stop & Shop one package that had red onion and 3 colors of bell peppers freshly,beautifully diced – it saved a ton of time, and I just ditched the yellow pepper portion.
- This recipe makes a virtual VAT of chutney. Halve the chutney recipe and you’ll have more than enough for 12 servings. (Note: I adjusted the serving size in the nutritional value calculations.)
- This chutney gels in the refrigerator – make sure to take it out hours ahead to get back to the proper chutney consistency.
HOST A FAMILY CONTEST!
For my Thanksgiving this year, since the marshmallow casserole is a ‘must’ I decided to have a contest – I’m going to ask everyone to vote for which sweet potato recipe is best, with the hope of a healthier new dish for our annual feast.
First, I assigned the task of bringing the traditional (fat-laden) Marshmallow Sweet Potato casserole to one of the people who insists it’s necessary. My plan is to serve that, and right next to it, feature the Kim Severson dish — and include the nutritional info for both right at the buffet table. Then we’ll have a taste-off. (We have a wildly competitive family – if they can vote, they’ll participate!)
Sound like fun? If you also want to have a contest, just click on the chart above and it’ll open a PDF that you can print – then you can just lay that out next to these two dishes at your Thanksgiving table this year, in the hopes of a new, healthier Thanksgiving tradition.