Total Time
30mins
Prep 30 mins
Cook 0 mins

A different twist on traditional tapenade. Great for a holiday appetizer.

Ingredients Nutrition

Directions

  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. Process orange until coarsely chopped, add 2 cups cranberries, sugar, and jalapeño pepper, pulse 2 or 3 times until mixture is finely chopped.
  3. Transfer mixture to a bowl, stir in sweet potato, pecans, cilantro, salt, and cinnamon. Cover and chill at least 1 hour.
  4. Serve with sweet potato chips.

Reviews

(1)
Most Helpful

This was great! As I can't eat sweet potatos, sugar and pecans, I made two batches - one normal for my DH and friends, and one with carrots, cashews and honey for myself. Both were delicious. Thanks!

Mia in Germany November 01, 2008

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