SPICY ROASTED SWEET POTATO AND CRANBERRY RELISH
This is a wonderful combo of sweet and salty, crunchy and chewy goodness. Jalapeno could be omitted, but I enjoyed every single bite.
Provided by Lynn Socko @lynnsocko
Categories Salsas
Number Of Ingredients 6
Steps:
- Peel and cube sweet potato into small bite size pieces. Place in skillet and drizzle with 1 tbsp. of olive oil and cook on med high for about 7-8 minutes.
- Remove to bowl. Remove seeds from a small jalapeno and dice, add to bowl. Dice about ¼ c of red onion; add that and ½ c dried cranberries to bowl. Drizzle with a little olive oil, about 1- ½ tbsp. Toss to coat and add a pinch or two of coarse sea salt toss again.
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