This recipe was part of the Food Fight: Thanksgiving Sides which ended Oct 31, 2008 12:00 AM. See winners »

• 4 medium sweet potatoes, peeled and cut into 1" pieces, or 2 bags precut sweet potatoes fgrom Trader Joe's
• 4 - 5 tabelspoons olive oil
• 1 tablesppon chopped fresh rosemary
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1 cup dried cranberries
• 1 cup chopped scallions
• 6 tablespoons balsamic vinegar
• 1/2 cup mango chutney
• 2 tablespoons dijon mustard
• 2 tablesppons honey
• 1 garlic clove, chopped finely
• 1/4 cup olive oil

1. Preheat oven to 425 degrees F.
2. In a large bowl mix the rosemary, salt, pepper, nutmeg, cinnamon and ginger. Add 3 tablespoons olive oil and the potatoes. Toss the potatoes well and transfer to a baking sheet. I line mine with a Silpat mat first. Bake for 30 minutes.
3. In a small saucepan, combine the chutney, Dijon mustard, Balsamic, honey, and minced garlic. Heat slowly, remove from the stove and whisk in 2 tablespoons of olive oil.
4. combine the cooked potatoes, cranberries, and onions. Pour chutney mixture over the top and toss gently. Enjoy!