Cranberry Tapenade - cooking recipe

Ingredients

1 sweet potato
1 orange
2 cups fresh cranberries (or frozen)
1/2 cup sugar
2 jalapeno peppers, halved and seeded
1/2 cup pecans, toasted
3 tablespoons cilantro
1/8 teaspoon salt
1/8 teaspoon cinnamon

Preparation

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 jalapeno 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.