The Experimental Gourmand's Squadrilla Chutney and Sweet Potato Mash

Thank you to The Experimental Gourmand for sharing her ideal dishes for Thanksgiving and the Winter Holiday! She writes: "This dish combines the natural sweetness of the potato with the punch of citrus and spicy backnote of heat to make a sweet-savory complement to roasted meats."

Prep Time: about one hour (including roasting time)

- 2 large sweet potatoes, skin on
- ½ teaspoon olive oil
- ½ cup unsalted chicken stock
- 2 tablespoons SchoolHouse Kitchen® Squadrilla Chutney
- 2 teaspoon unsalted butter
- 1 pinch salt

Preheat oven to 350 degrees Fahrenheit. Cut sweet potatoes into quarters, toss in olive oil and place skin-side down in shallow roasting pan. After 20 minutes, turn sweet potatoes to cut side down and continue to cook for 25 more minutes until completely tender.

Remove tray from oven. Heat chicken stock and Squadrilla Chutney in small saucepan and bring to a boil. Cook for 10 minutes until mixture has thickened and reduced about one-third to one-half. While sauce is cooking, remove peel from potatoes and mash them.

Once sauce has thickened, stir in potatoes and combine thoroughly. Add butter and salt and stir again to make the mixture smooth and silky. Taste and adjust seasoning as necessary. Serve warm.