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


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  • 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

How to Make Spicy Roasted Sweet Potato and Cranberry Relish


  1. 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.
  2. 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.

Printable Recipe Card

About Spicy Roasted Sweet Potato and Cranberry Relish

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

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