Sweet Potato Cranberry Relish Recipe

Sweet Potato Cranberry Relish Recipe
Sweet Potato Cranberry Relish Recipe photo by Taste of Home
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Sweet Potato Cranberry Relish Recipe

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Sweet potatoes are a tasty surprise in this slightly tart relish. It's lovely served alongside turkey, ham or pork.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

1/4 cup: 136 calories, 5g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 23g carbohydrate (18g sugars, 3g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Sweet Potato Cranberry Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p131

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