Sweet Potato Puree with Cranberry Pecan Topping (W Recipe

1 1/2 pounds sweet potatoes, peeled
1 large Granny Smith apple, peeled
1 cup peeled carrots (2-inch pieces)
1 large onion
4 large cloves garlic
2 teaspoons chopped fresh thyme
1 1/3 cups vegetable broth
1/4 cup mango chutney
1/3 cup orange juice
1/2 cup dried cranberries
2 tablespoons firmly packed brown sugar
Salt and pepper to taste
3 tablespoons unsalted butter, melted
2/3 cup toasted pecans

Preheat the oven to 375 degrees. Lightly grease a 13 x 9-inch baking pan. Cut the sweet potatoes, apple, and onion into wedges. Arrange them in the prepared dish, along with the carrots and garlic cloves. Toss in the thyme. Sprinkle with several tablespoons of the broth. Cover with foil, and bake for about 30 minutes. If the vegetables are not yet soft, remove the foil, and bake for an additional 10 minutes. Set aside.
In a saucepan, combine the chutney, juice, cranberries, brown sugar, salt, and pepper. Heat through, just until the chutney melts. Set aside.
Puree the vegetables with the remaining broth and the butter. Place them back into the baking dish. Spoon the chutney mixture evenly over all. Sprinkle the pecans on top. Return to the oven for about 15 minutes, until heated through.

Yield: 6 servings

Tips From Our Test Kitchen:
If chutney is unavailable, substitute marmalade with 1 teaspoon of cinnamon.