Pickled Ginger Pear Cranberry Chutney

Pickled Ginger Pear Cranberry Chutney

Maple Blueberry Sweet Potatoes

Serves 8

The Clare has its own twist on the traditional sweet potato side dish. "We use nice, tender, baby sweet potatoes sautéed with maple syrup and a touch of brown sugar. Sprinkling in blueberries adds color and flavor.  Then we add a touch of corned beef in little cubes," says lead cook Eugene Chambers. "If we called this hash, probably nobody would eat it. But this is an upscale version of corned beef hash."

4 pounds baby sweet potatoes

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon allspice

2 pinches of sea salt

1/2 cup pure maple syrup

2 ounces butter

8 ounces cooked corned beef, diced

1 pint fresh blueberries

Optional: fresh or dried lavender blossoms

Preheat oven to 375 degrees.

Peel sweet potatoes and cut into ½-inch dice. In a bowl, toss the diced sweet potatoes with nutmeg, cinnamon, allspice, salt and maple syrup.

Place the potatoes on a baking sheet and dot with pieces of butter throughout. Roast until the potatoes begin to caramelize from the maple and spices. At this stage add the cooked corned beef.

Once the potatoes are soft and begin to release their aromatics, remove from the oven, add the blueberries and finish with fresh or dried lavender blossoms.

213 calories per 5 ounce serving;  1.5 grams of fat


Pickled Ginger Pear Cranberry Chutney