Cranberry Tapenade

Ingredients

• 9 servings garnishes: additional cranberries fresh
• 2 cups cranberries fresh
• 3 tablespoons cilantro leaves fresh chopped
• 0.1 teaspoon ground cinnamon 
• 2  jalapeño peppers halved lengthwise seeded
• 1 small navel oranges unpeeled quartered
• 0.5 cup pecans toasted chopped
• 9 servings sweet potato chips 
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 6 ounces sweet potatoes and into 

Equipment

• food processor
• bowl
• knife

Directions

1. Cook sweet potato in a small amount of boiling water just until barely tender.
2. Drain and cool completely. Peel and finely dice sweet potato; set aside.
3. Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides.
4. Add 2 cups cranberries, sugar, and jalapeo pepper; pulse 2 or 3 times until mixture is finely chopped.
5. Transfer mixture to a bowl; stir in reserved sweet potato, pecans, and next 3 ingredients. Cover and chill at least 1 hour.
6. Serve with sweet potato chips.
7. Garnish, if desired.