 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
|
A different twist on traditional tapenade. Great for a holiday appetizer. Ingredients:
1 sweet potato |
1 orange |
2 cups fresh cranberries (or frozen) |
1/2 cup sugar |
2 jalapeno peppers, halved and seeded |
1/2 cup pecans, toasted |
3 tablespoons cilantro |
1/8 teaspoon salt |
1/8 teaspoon cinnamon |
Directions:
1. Cook sweet potato in a small amount of boiling water just until barley tender. Drain and cool, peel and finely dice sweet potato; set aside.
2. Process orange until coarsely chopped, add 2 cups cranberries, sugar, and jalapeño pepper, pulse 2 or 3 times until mixture is finely chopped.
3. Transfer mixture to a bowl, stir in sweet potato, pecans, cilantro, salt, and cinnamon. Cover and chill at least 1 hour.
4. Serve with sweet potato chips.
|
|