Recipe: Sweet Potato Pecan Salsa

Sweet Potato Pecan Salsa

1/2 tsp. sugar
tsp. salt
3 cups sweet potatoes, peeled, diced
1/4 cup pecans, toasted
1/4 cup cranberries, dried
1/4 cup maple syrup
1 tbsp. chile powder
1/4 cup water
2 tbsp. orange juice

Bring a large pot of water to a boil, add the sugar and salt, and blanch the sweet potatoes for 4 minutes. Drain the sweet potatoes in sieve or strainer, and shock them under cold running water. Transfer to a mixing bowl, and add the pecans.

Rehydrate the cranberries in enough hot water to cover for 5 minutes. Drain and add to the mixing bowl.

In a saucepan, cook the maple syrup, chili powder, and 1/4 cup water together for about 4 minutes over medium heat or until the liquid is reduced by half. Add to the mixing bowl with the orange juice, and thoroughly combine.

Serve with turkey, ham, or chicken. -rec.food.recipes/Anna Free/2000