Cranberry Tapenade

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

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

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

@designgirl
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@designgirl
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"A different twist on traditional tapenade. Great for a holiday appetizer."
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  1. Mia in Germany
    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!
    Reply
  2. designgirl
    A different twist on traditional tapenade. Great for a holiday appetizer.
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