Cranberry Tapenade

1. 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. 2

   Process orange until coarsely chopped, add 2 cups cranberries, sugar, and jalapeno pepper, pulse 2 or 3 times until mixture is finely chopped.

3. 3

   Transfer mixture to a bowl, stir in sweet potato, pecans, cilantro, salt, and cinnamon. Cover and chill at least 1 hour.

4. 4

   Serve with sweet potato chips.

No additional tips available.