Cranberry Tapenade

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Oxmoor House


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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 jalapeƱo 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

Garnishes: additional cranberries, fresh cilantro sprigs

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