Citrus Sweet Potatoes with Pecan Cranberry Relish

Photo by Jennifer Hitchcock

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6 servings

    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

  1. In a medium sauté pan combine butter and pecans and toast over medium heat.
  2. Stir in the cranberries and the leeks.
  3. Continue to roast for about 2 minutes.
  4. Stir in the bread crumbs, salt, and pepper.
  5. Toss it all to combine.
  • from Chef Vivian Howard of the Chef & the Farmer, Kinston, NC

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