Cranberry Pomegranate Chutney with Roasted Sweet Potato Spears and Spiced Pecans

Print the recipe here.

INGREDIENTS:

Chutney

• 1 cup pomegranate seeds

• 2 cups fresh cranberries

• 1  4” inch stick of cinnamon

• 4 cloves

• 3 cardamom pods, bruised

• 2 star anise 

• 2 allspice 

• 1 Tablespoon maple syrup 

DIRECTIONS:

Add all ingredients to a saucepan over medium heat. Stir often until the berries break down. Once cooked, locate and remove all the spices. 

INGREDIENTS:

Sweet Potato Spears

• 2 large sweet potatoes peeled and cut into wedges.

DIRECTIONS:

• Toss with 2 teaspoons of ghee and salt and pepper to taste.

• Preheat oven to 365 and cook for 20 minutes, until the wedges are lightly brown.

INGREDIENTS:

Spiced Pecans

• 1 cup roughly chopped pecans

• A large pinch of each spice in the powder form: cinnamon, clove, allspice, clove, and cardamom 

• 1 tablespoon of ghee

• 2 tablespoons maple syrup 

DIRECTIONS:

• Add the powdered spices to a small frypan. Heat until aromatic. Then, add the ghee and maple syrup. Stir well. Add the pecans to coat. Spread the mixture on a baking sheet covered with parchment paper. Place in the oven with the sweet potatoes. Cook for 5-7 minutes. Remove the baking sheet and allow the spiced pecans to cool before assembling the dish.

• Once the sweet potatoes are cooked, place them on a serving dish, cover with the chutney and sprinkle the spiced pecans on top.

Eat Mindfully and Enjoy.