Directions:
- Cook sweet potato in a small amount of boiling water just until barely tender. Drain and cool completely. Peel and finely dice sweet potato; set aside.
- Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides. Add 2 cups cranberries, sugar, and jalapeño pepper; pulse 2 or 3 times until mixture is finely chopped.
- Transfer mixture to a bowl; stir in reserved sweet potato, pecans, and next 3 ingredients. Cover and chill at least 1 hour. Serve with sweet potato chips. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1195.98 Kcal (5007 kJ) | ||
| Calories from fat | 393.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.78g | 67% | |
|---|---|---|---|
| Sodium | 211.31mg | 9% | |
| Potassium | 717.23mg | 15% | |
| Total Carbs | 203.99g | 68% | |
| Sugars | 160.16g | 641% | |
| Dietary Fiber | 8.4g | 34% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 152.2mg | 254% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 2.6mg | 15% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 249.95 Kcal (1046 kJ) | ||
| Calories from fat | 82.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 67% | |
|---|---|---|---|
| Sodium | 44.16mg | 9% | |
| Potassium | 149.9mg | 15% | |
| Total Carbs | 42.63g | 68% | |
| Sugars | 33.47g | 641% | |
| Dietary Fiber | 1.75g | 34% | |
| Protein | 1.62g | 16% | |
| Vitamin C | 31.8mg | 254% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.6mg | 15% | |
| Calcium | 21.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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