Sweet potatoes with watercress chutney - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 2 medium sweet potatoes, sliced in half lengthways
• 2 tsp olive oil
• ½ tsp salt
• ½ tsp cracked black pepper
• <strong>Beer caramelised onions</strong>
• 6 medium brown onions, finely sliced (a mandolin is best)
• 50g unsalted butter
• 200ml lager
• <strong>Watercress chutney</strong>
• 50g watercress
• 50g coriander
• 1 shallot, diced
• 1 tsp sugar
• 4 tbsp cider vinegar
• 2 tbsp olive oil
• Crème fraiche and chilli flakes to serve.