Spicy Roasted Sweet Potato and Cranberry Relish

Lynn Socko


This is a wonderful combo of sweet and salty, crunchy and chewy goodness. Jalapeno could be omitted, but I enjoyed every single bite.

☆☆☆☆☆ 0 votes
makes about 1 1/2 c
10 Min
10 Min
Stove Top


1 medium
sweet potato
1 small
jalapeno, seeded and diced
1/4-1/3 c
red onion, diced
1/2 c
dried cranberries
**drizzle of olive oil
2 pinch
coarse sea salt


1Peel 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.
2Remove 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.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Low Fat
Other Tags: Quick & Easy, Healthy