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Ingredients:
4 medium size sweet potatoes, scrubbed 1 cup Pineapple Chutney (recipe to follow)
Instructions:
Preheat the oven to 425 degrees. Place the potatoes in a roasting pan and roast 45 minutes, until they yield easily to a knife. Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.
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