Sweet Potatoes and Chutney

Ingredients:

1 lb sweet potatoes

1/4 cup water

1/4 TSP salt

1/8 TSP ground black pepper

1/4 cup water

1 TBSP finely chopped shallot

1 medium pear, chopped

1/2 cup fresh or frozen cranberries

1 TBSP sugar substitute

1/8 TSP ground cardamom

2 TBSP slivered almonds

Instructions:

Preheat oven to 375 F. Peel sweet potatoes; cut crosswise into 1/4-inch slices. Arrange sweet potatoes in a square baking dish. Add 1/4 cup water; sprinkle with salt and pepper. Bake, covered, about 30 minutes or until potatoes are tender; drain off excess water. In a medium saucepan combine 1/4 cup water and shallot. Simmer, covered, about 3 minutes or just until shallot is tender. Add pear and cranberries. Simmer, covered, about 5 minutes more or until pear is just tender and cranberry skins have popped. Stir in sugar substitute and cardamom. To serve, spoon pear mixture over potatoes. Sprinkle with almonds.