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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?

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.

 
The French Chefs Dinnerware Frypan 10.0
The French Chefs Dinnerware Frypan 10.0

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 15-PSI Pressure Cooker and Canner, Polished Stainless Steel - 918060812
Fagor Splendid 10 Quart 15-PSI Pressure Cooker and Canner, Polished Stainless Steel - 918060812

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

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

    • 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 :)

    • profile image

      soaringsis 4 years ago

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

    • lesliesinclair profile image
      Author

      lesliesinclair 4 years ago

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

    • profile image

      DebMartin 4 years ago

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

    • LynetteBell profile image

      LynetteBell 4 years ago from Christchurch, New Zealand

      I love chutney. Yours sound yum

    • lesliesinclair profile image
      Author

      lesliesinclair 4 years ago

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

    • Margaret Schindel profile image

      Margaret Schindel 4 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
      Author

      lesliesinclair 4 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.

    • BritFlorida profile image

      Jackie Jackson 4 years ago from Fort Lauderdale

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

    • Lady Lorelei profile image

      Lorelei Cohen 4 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.

    • lesliesinclair profile image
      Author

      lesliesinclair 4 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.

    • Judy Filarecki profile image

      Judy Filarecki 4 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
      Author

      lesliesinclair 4 years ago

      Sometimes I eat this for breakfast!