Sweet Potatoes With Cranberry-Jalapeno Chutney

• 1/4 pound butter
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup cider vinegar
• 2 cups brown sugar
• 1/4 cup black currants
• 1/4 cup golden raisins
• 3 cups fresh cranberries
• 1 fresh jalapeno, seeded and minced
• 1 teaspoon allspice
• 1/2 teaspoon powdered ginger
• 6 sweet potatoes
• 6 teaspoons canola or olive oil
• 6 teaspoons sea salt
• 6 teaspoons cracked black pepper
• 1/2 cup sour cream

1. Slowly melt the butter in a large saucepan over medium heat.
2. Add red onion and red and green peppers.
3. Saute for 1 minute.
4. Add vinegar, brown sugar, currants, raisins and cranberries.
5. Cook over medium heat for 20 minutes.
6. Add jalapeno, allspice and ginger.
7. Cook, stirring occasionally, for another 10 minutes.

butter, red onion, red bell pepper, green bell pepper, cider vinegar, brown sugar, black currants, golden raisins, fresh cranberries, fresh jalapeno, allspice, powdered ginger, sweet potatoes, olive oil, salt, cracked black pepper, sour cream

Taken from cooking.nytimes.com/recipes/1016986 (may not work)