recipe 
yields
6 servings
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
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
Pecan Cranberry Relish
steps
Citrus Sweet Potatoes
- In the bowl of a food processor, blend the potatoes with all the other ingredients until things are quite smooth and glossy.
- 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.
Date Published: 11.22.14
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- from Chef Vivian Howard of the Chef & the Farmer, Kinston, NC
