Cranberry-orange relish in sweet potato cups

4 servings

Ingredients

Quantity Ingredient
1 cup Cranberries
Zest and sections of 1
Orange, pith removed and
Seeded
2 teaspoons Grated fresh ginger
2 teaspoons Chopped fresh cilantro
Pure maple syrup to taste
5 cups Peanut oil
4 Very thin raw sweet potato
Rounds, about 3 inches in
Diameter
4 smalls Fresh mint leaves

Directions

Using fine die of a food grinder, grind cranberries, orange zest and sections, lemon zest, ginger, and cilantro into small bowl (or process finely in a food processor). Add maple syrup to taste and mix well.

Cover and set aside.

Preheat oil to 350 degrees in a small deep fryer. Fit a sweet potato round into a 2-ounce ladle so the sweet potato forms a cup shape.

Place a 1-ounce ladle on top and submerge both ladles in hot oil and cook sweet potato for about 1 minute. Do not brown. Remove from oil.

Carefully separate the 1-ounce ladle from the larger one and remove sweet potato cup onto paper towel to drain. Repeat to make 4 cups.

Fill each cup with cranberry-orange relish and place a mint leaf on top.

Advance Preparation:

1. Relish may be prepared up to 1 day ahead and refrigerated, tightly covered. Serve at room temperature.

2. Potatoes may be prepared up to 1 hour before serving and kept warm.

3. Sweet potato cups may be fried just before roasting chicken.

ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A24

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