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. 

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