Cranberry Tapenade

Purchased sweet potato chips make sturdy dippers for this festive red relish.


2 1/4 cups

Recipe from

Oxmoor House


1 small sweet potato (about 6 ounces)
1 small navel orange, unpeeled and quartered
2 cups fresh or frozen cranberries
1/2 cup sugar
2 jalapeño peppers, halved lengthwise and seeded
1/2 cup chopped pecans, toasted
3 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Sweet potato chips
Garnishes: additional cranberries, fresh cilantro sprigs


Cook sweet potato in a small amount of boiling water just until barely tender. Drain and cool completely. Peel and finely dice sweet potato; set aside.

Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides. 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 reserved sweet potato, pecans, and next 3 ingredients. Cover and chill at least 1 hour. Serve with sweet potato chips. Garnish, if desired.

Christmas with Southern Living 1996,

Oxmoor House

January 1996
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