Cranberry Tapenade

• 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 jalapeno 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

1. 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.
2. 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 jalapeno pepper; pulse 2 or 3 times until mixture is finely chopped.
3. 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.

sweet potato, orange, cranberries, sugar, peppers, pecans, fresh cilantro, salt, ground cinnamon, potato chips, additional cranberries

Taken from www.myrecipes.com/recipe/cranberry-tapenade (may not work)