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Sweet Potato Cranberry Relish

 Sweet Potato Cranberry Relish
Sweet potatoes are a tasty surprise in this slightly tart relish. It's lovely served alongside turkey, ham or pork.
8 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
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.