Sweet Potato Cranberry Relish Recipe

Sweet Potato Cranberry Relish Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Sweet potatoes are a tasty surprise in this slightly tart relish. It's lovely served alongside turkey, ham or pork.

This recipe is:

Quick

[X]

Rate Sweet Potato Cranberry Relish Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet Potato Cranberry Relish Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

10 15 25

Ingredients

1 small sweet potato, peeled and diced
2 cups fresh or frozen cranberries, thawed
1 medium naval orange, peeled and sectioned
1/2 cup sugar
1 jalapeno pepper, seeded, optional
1/2 cup chopped pecans, toasted
3 tablespoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Directions

Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside.
In a food processor, combine the cranberries, orange, sugar and jalapeno if desired; cover and process until finely chopped. Transfer to a bowl; stir in the sweet potato, pecans, cilantro, salt and cinnamon. Cover and refrigerate for at least 1 hour before serving. Yield: 2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1/4 cup) equals 136 calories, 5 g fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 23 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Sweet Potato Cranberry Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p131