Submitted by The Spur Cross Ranch Cook, Pryor, Okla.
Ingredients:
• 1 bag dried cranberries
• 1/3 C toasted pecans, chopped
• 1/3 C brown sugar
• 3 green onions, chopped
• 1 clove minced garlic
• 2 seeded, deveined and chopped jalapenos
• 1/3 C fresh cilantro, chopped
• 1/3 C fresh lime juice
• 1 Tbsp olive oil
• 4 baked, yet firm, sweet potatoes, cubed
• Salt and pepper to taste
Directions:
Combine all chopped veggies in a large bowl. Whisk in lime juice and olive oil in a small bowl to emulsify. Pour over veggies and toss to coat. Season with salt and pepper to taste. Refrigerate for 3 hours before serving, tossing lightly.
