Cranberry Tapenade
A different twist on traditional tapenade. Great for a holiday appetizer.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 12-16
YIELD: 2 1/4 cups
UNITS: US
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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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