Directions:
- Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside.
- In a food processor, combine the cranberries, orange, sugar and jalapeno if desired; cover and process until finely chopped. Transfer to a bowl; stir in the sweet potato, pecans, cilantro, salt and cinnamon. Cover and refrigerate for at least 1 hour before serving. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.18 Kcal (1232 kJ) | ||
| Calories from fat | 98.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Sodium | 50.02mg | 2% | |
| Potassium | 158.08mg | 3% | |
| Total Carbs | 49.87g | 17% | |
| Sugars | 39.77g | 159% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 35.9mg | 60% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 260.66 Kcal (1091 kJ) | ||
| Calories from fat | 87.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 17% | |
|---|---|---|---|
| Sodium | 44.32mg | 2% | |
| Potassium | 140.06mg | 3% | |
| Total Carbs | 44.19g | 17% | |
| Sugars | 35.24g | 159% | |
| Dietary Fiber | 1.68g | 8% | |
| Protein | 1.62g | 4% | |
| Vitamin C | 31.8mg | 60% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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