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Sweet Potatoes With My Own Major Grey's Peach Chutney

Updated on April 11, 2014

Sweet Potato Halves With Zesty Sauce - Using My Unique Baking Method

Here's the best and easiest way to cook sweet potatoes in a pan, without water, instead of heating the whole oven for a potato or two.

One day I brought home some gorgeous long and skinny sweet potatoes (not yams, but the yellowy ones). I was craving them, but still hadn't bought a countertop oven unit and just didn't want to heat my whole oven for one small potato.

That's when I hit on the idea of slicing the washed potatoes lengthwise, brushing the cut sides with olive oil, and laying them cut-side down in my stainless steel frying pan. I finished it off by topping it with a glass lid so I could see how things progressed in the pan.

I have several lids to choose from depending on the number of sweet potatoes I'm cooking, and whether they are chubby or slim. It doesn't matter what lid I use as long as it is at least 1" higher than the tuber, and it seals tightly along the sides or the rim of the pan.

I turned the burner to 4 (corresponding to 8 o'clock on the watch dial) for the first minute only. By then I had retrieved the pan lid from down under in the cupboard, and set it on the pan. Then I changed the setting to 2 (10 o'clock). With the timer set for 20 minutes, I busied myself with making some dark grape juice in my Blendtec blender, and opening a jar of homemade chutney, my favorite accompaniment with the sweeties.

All Photographs © 2013 by Leslie Sinclair

ALL RIGHTS RESERVED --- No Use Permitted!!!

The Simplest Meal

The Simplest Meal
The Simplest Meal

The Simplest Meal Above in 30 Minutes

This is my basic meal that's ready in 20 minutes, 30 if the sweet potato is larger. I could add any protein from the pantry or the refrigerator and feel as satisfied as if I'd eaten a piece of Birthday cake, after this meal.

It consists of one sweet potato, cut into halves lengthwise, the green parsley which I actually eat, a fresh juice, a homemade sauce of choice, and raw walnut halves on the side.

While the potato cooks I make the juice. When I get the cucumbers out I also pull out the parsley stalks for an edible garnish.

Since I keep washed fresh organic produce in a special tub in the refrigerator, and my Blendtec blender sits out on the counter, making the juice is a snap. It takes a little longer to make a collards based green smoothie because it's a bit of a tax to tear out the big membranes.

But the juice in this picture is one of the easiest ever - dark purple red grapes. I added a few chunks of red beet, some maple syrup and cucumber, and presto - nice dark juice to go with the golden potato.

I Use a Blendtec to Make My Juices In A Jiffy

Blendtec Total Blender, FourSide Jar, Red
Blendtec Total Blender, FourSide Jar, Red

This is the blender I use to make my juices. While the sweet potatoes are cooking I can make a green smoothie or grape juice in a matter of minutes.

 

Walnuts Accompany the Potato

To make this a vegetarian meal I'll add some walnuts or other nuts, seeds, or soft or hard cheese, depending on my mood or contents of the refrigerator.

Pan-Baked Sweet Potatoes Are My Contribution to Contemporary Cuisine

Pan Baked Sweet Potato Halves Are So Easy

Do you already bake your sweet potato halves on the stovetop?

Yes, slickest means of quick cooking a tender potato!

Yes, slickest means of quick cooking a tender potato!

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    • lesliesinclair 3 years ago

      @Judy Filarecki: The only problem I've faced is that sometimes the potatoes are done so fast, the coffee's not even done by the time I get the jar of chutney open.

    • lesliesinclair 3 years ago

      @HappyMomof4: I set the burner temperature quite low, so I don't need to put any oil in the pan.

    • lesliesinclair 3 years ago

      @HappyMomof4: Yes, I find it's much cooler than heating any oven. Hope it works out fine for you.

    • HappyMomof4 3 years ago

      The sweet potatoes have so far always gone in the toaster oven. I often pan fry regular potatoes, but never thought of doing that with the sweet variety. I will have to try that.

    • Judy Filarecki 3 years ago from SW Arizona and Northern New York

      Haven't tried it, but it definitely sounds like a good idea.

    Oh no, I like totally dry roasted taters of all kinds.

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      • lesliesinclair 3 years ago

        @DebMartin: Right, not turning on the oven can become an obsession with me.

      • DebMartin 3 years ago

        Not yet. Can't wait to try this. As a one-person household, I'm always looking for ways to NOT turn on the oven.

      • lesliesinclair 3 years ago

        @Margaret Schindel: Just uses the tiniest bit of oil on the finger to rub on the potato, and no oil on the pan. Have fun.

      • Margaret Schindel 3 years ago from Massachusetts

        I've been baking mine in the oven or toaster oven, but I'm looking forward to trying your stovetop pan baked method!

      Fresh Cut Sweet Potato

      See how long and thin this little tater is. I used a long sharp chef's knife to get a good smooth cut. If the potato is fatter then I often bring my heaviest hammer in from the art studio and hit the knife with the weight of the hammer to make the cut. I'm still a bit of a wimp in the arm department.

      All Photographs © 2013 by Leslie Sinclair

      ALL RIGHTS RESERVED --- No Use Permitted!!!

      Make Sure to Correctly Store Sweet Potatoes

      The FDA recommends storing sweet potatoes outside the refrigerator, in a dark place that's cooler than room temperature. In the old days that would have meant in a root cellar. Today it may mean in a cabinet in the garage or basement, but take care to ensure that it's not moldy or damp there.

      After cooking the potatoes must be kept refrigerated because they are low acid foods. That means bacteria readily grow on cooked yellow sweeties.

      Be sure to use glass or high quality plastic, or enameled dishes in which to store the cooked potatoes. Metals will react and ruin the food.

      FDA Website Guidelines

      Looking Down as They Lay in the Pan

      Usually I have a pastry brush with oil or coconut butter already on it, with which to grease the cut sides. If not, then I sometimes pour a few drops onto the cut side and wipe it over with a finger.

      Fresh or Cooked Apricots With the Tater

      Fresh out of the pan, the cooked sweet potatoes, when cooked just right - lightly on low heat so the cut edges don't brown - are nice paired with perfect ripe apricots. Occasionally I'll cook up a few apricots to make a sauce, similar to plum sauce, and that works too.

      Sometimes I eat 1/2 jar of peach chutney over a large sweet potato.

      My Own Major Grey's Peach Chutney Recipe

      2# ripe peaches (6 or so)

      1/2 thinly peeled, sliced and chopped small lemon

      1 peeled, chopped seeded orange

      1-1/2 Cups coconut sugar (taste and add liquid or powdered Stevia or other natural sweetener)

      1/3 - 1/2 Cup large grated or chopped fresh ginger

      1 Cup dark raisins

      1 clove finely chopped garlic

      1 Tablespoon mustard seeds

      1/2 Tablespoon dried red pepper flakes (to suit)

      1 chopped medium onion (fresh, not biting)

      2 Cups cider vinegar

      1/2 Cup unsulphured molasses (add more to taste)

      1/4 teaspoon ground cloves

      1/4 tsp ground allspice

      1 teaspoon ground cinnamon

      Cook first ingredients together on low heat until simmering, about 30 - 45 minutes.

      Add spices and stir.

      Cook until chutney thickens and check the taste. Add more sweetener, vinegar, or spice, to suit your taste.

      Ladle into sterilized small canning jars, to 1/2" from top of jar.

      Run thin knife blade around inside of jar to break air bubbles.

      Wipe rim with clean white cloth.

      Add sterilized canning lids.

      Tighten brass canning rings, but don't force them, just finger tighten.

      Process in water bath canner for 10 minutes to seal.

      Carefully remove hot jars and set on folded clean cloth to cool. Store in cool dry place.

      Refrigerate contents after opening.

      Did you know that Major Grey's Chutney is not a brand. It is a generic type of chutney.

      If You Want The Same Pan I Use For This Cooking Method - here are some to choose from

      Tools of the Trade Belgique Stainless Steel 14-Piece Cookware Set
      Tools of the Trade Belgique Stainless Steel 14-Piece Cookware Set

      The frying pans that I use to pan roast my sweet potatoes are from this set. They are heavy enough stainless steel to conduct a nice even heat even at a low temperature.

      As long as I don't overcook them the cut ends remain beautifully clear yellow when done. They look exceptional and I usually serve them right in their skins.

      It's a mess free baking method that uses very little electricity or gas, compared with heating the whole oven to 400 degrees for 40 minutes.

       
      All-Clad 5110 Stainless Steel 10-Inch Fry Pan Cookware, Silver
      All-Clad 5110 Stainless Steel 10-Inch Fry Pan Cookware, Silver

      This fry pan by All-Clad will also work beautifully for this process. Just be sure to use a tight fitting lid, or one with only a tiny exhaust hole that sits tightly on the rim.

       

      The Right Tools Make The Job Easy - If you're already rarin' to go - here are some art supplies

      Ontario Knife Co. 5-Piece Old Hickory Knife Set 705
      Ontario Knife Co. 5-Piece Old Hickory Knife Set 705

      A good sharp large knife is a must for getting a nice clean lengthwise cut in the sweet potato.

      It's just not the real deal if the potato ends up in chunks. It will dry out on the ends.

       
      Cuisinart DFP-3 Handy Prep 3-Cup Food Processor
      Cuisinart DFP-3 Handy Prep 3-Cup Food Processor

      This little number chops up all the ingredients for the chutney with no complaints.

      With 191 Reviews it rates 4.5 Stars. You can get a bigger and better and more expensive food processor, but for this job, the Cuisinart DFP-3 Handy Prep is the right one.

       
      Fagor Splendid 10-Quart Pressure Cooker/Canner
      Fagor Splendid 10-Quart Pressure Cooker/Canner

      I use this same cooker as a saucepan in which to cook my chutney because of its fine grade of stainless steel.

      My chutney, soups, stews, and other items do not stick. Fantastic choice.

       
      OXO Good Grips Brushed Stainless Steel Ladle
      OXO Good Grips Brushed Stainless Steel Ladle

      This is my ladle for filling my little canning jars, to hold the hot chutney.

       

      What Do You Think About The Looks Of My Sweet Potatoes? How About My Chutney?

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        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          Sometimes I eat this for breakfast!

        • Judy Filarecki profile image

          Judy Filarecki 3 years ago from SW Arizona and Northern New York

          That chutney sounds great. Can I use glucomannan powder to thicken it instead of the molasses? I'm diabetic and use stevia for my sweetener.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @Judy Filarecki: Judy, I'm not familiar with glucomannan powder, but if you use it for cooking, then I guess it would work here. But if you eliminate the molasses (check with your doc to see if you can use unsulphured organic molasses, because I understand that it is low on the glycemic scale, whereas regular molasses is high), then the mixture will be much drier. So I recommend heating it extra slowly, and adding water or a juice that fits in your diet. The purpose of molasses in my recipe is sweetening and the spicy flavor.

        • Lady Lorelei profile image

          Lorelei Cohen 3 years ago from Canada

          I usually boil my sweet potatoes but I would love to try them pan fried. They look very tasty that way. I did not realize there were so many ways to cook sweet potatoes. I love them so I will have to try experimenting a bit more.

        • BritFlorida profile image

          Jackie Jackson 3 years ago from Fort Lauderdale

          I absolutely LOVE the chutney recipe! It contains all my favorite flavors.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          Just an aside here --- I've been visiting all the lenses in this healthy eating quest, and clicked on this one (my own) because I didn't recognize the thumbnail photo from the Intro.

        • Margaret Schindel profile image

          Margaret Schindel 3 years ago from Massachusetts

          Leslie, I love everything about this lens, from your delicious-looking and -sounding recipes to your innovative stovetop baking method to your helpful tips and informative facts! Thanks so much for sharing!

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @Margaret Schindel: I'm so glad that the idea of this meal excites someone as much as it does me.

        • LynetteBell profile image

          LynetteBell 3 years ago from Christchurch, New Zealand

          I love chutney. Yours sound yum

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          DebMartin 3 years ago

          Chutney on a sweet potato. What could be better! Excellent ideas here.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @DebMartin: yep - once I tasted the combination I never want my sweet potatoes undressed.

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          soaringsis 3 years ago

          I really have to try this. It is a different way for me to eat my sweet potatoes. Thanks for sharing.

        • esmonaco profile image

          Eugene Samuel Monaco 3 years ago from Lakewood New York

          All looks and sounds delicious, I've never made them like this but know I'm going to. Thanks for sharing your recipe and idea :)

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @esmonaco: OK! There's nothing like the flavor of pure food gently cooked, hope you like it too.

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