Sweet Potatoe Tomato-Crasin Relish

This recipe adapted to Wisconsin from August 2006 CHILI PEPPER magazine. Original recipe East Coast Grill & Raw Bar, Cambridge, MA. "Hell night is held as a three-night series, three times a year. The Website, eastcoastgrill.net, is updated when the next event is scheduled." This is a must go-see during the next trip to the east coast. Sounds like a real hoot to me! I adapted the recipe for our iconic Wisconsin favorite thanksgiving berry.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄4 cup pine nuts
• 3  medium sweet potatoes, peeled and diced
• 3  medium tomatoes, cored and diced
• 1⁄2 cup craisins
• 1⁄4 cup  roughly chopped mint
• 1⁄4 cup lemon juice
• 1⁄4 cup  extra-virgin olive oil
• 1  teaspoon cinnamon
• 1  tablespoon sugar
•  salt & freshly ground black pepper

Directions

1. Preheat oven to 350.
2. On a shee pan roast the pine nuts until golden brown, about 7 minutes.
3. let pine nuts cool.
4. In a small bowl, combine all ingredients. Mix well.
5. Cover and refrigerate.