The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Citrus Sweet Potatoes with Pecan Cranberry Relish


Citrus Sweet Potatoes

4 cups sweet potato flesh (from 3-4 medium roasted sweet potatoes)

Zests of 1 orange, lime, and lemon (removed with a microplane)

Juice of 2 oranges

½ cup brown sugar or honey

⅔ cup butter, melted

2 teaspoons salt

1 teaspoon hot sauce

Pecan Cranberry Relish

½ cup butter

3 cups roughly chopped pecans

1 cup dried cranberries

⅔ cup thinly sliced leeks (white part only)

2 tablespoons bread crumbs

½ teaspoon salt

⅓ teaspoon black pepper


Citrus Sweet Potatoes
  1. In the bowl of a food processor, blend the potatoes with all the other ingredients until things are quite smooth and glossy.
  2. Heat potatoes on the stove over medium heat, stirring often to prevent burning. If necessary you can add a little water to the bottom of your pan to begin the heating process.
Pecan Cranberry Relish In a medium sauté pan combine butter and pecans and toast over medium heat. Stir in the cranberries and the leeks. Continue to roast for about 2 minutes. Stir in the bread crumbs, salt, and pepper. Toss it all to combine.
Print Recipe