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Sweet Potato Pecan Salsa
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    Sweet Potato Pecan Salsa

  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1 1/2 pounds sweet potatoes, peeled and diced
  • 1/4 cup toasted pecans
  • 1/4 cup dried cranberries
  • 1/4 cup pure maple syrup
  • 1 Tbl. pure red chile powder
  • 1/4 cup water
  • 2 Tbl. fresh orange juice
  • Bring large pot of water to boil, add sugar and salt and blanch sweet potatoes for 4 minutes. Drain sweet potatoes in sieve or strainer and shock them under cold running water. Transfer to mixing bowl and add pecans. Rehydrate cranberries in enough hot water to cover for 5 minutes. Drain and add to mixing bowl. In saucepan, cook maple syrup, chile powder and 1/4 cup water together about 4 minutes over medium heat or until liquid is reduced by half. Let cool, add to mixing bowl with orange juice and thoroughly combine. Serving suggestions: with turkey, ham or squab.
    Yield: About 3 cups

    From: THE GREAT SALSA BOOK by Mark Miller, 1994
    Posted By: This recipe is from the CompuCook website at www.compucook.com
    Post Date: 11/18/97

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