Cape Cod Select is sponsoring today’s post. In exchange for taking part in their Summer Breeze Recipe Challenge, I received two bags of Cape Cod Select premium frozen cranberries to create original and unique cranberry-inspired recipes with. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Cape Cod Select.
Remember when I shared a recipe for Sweet & Spicy Cranberry Jalapeño Jam Sauce with y’all over a week ago, and talked about how many plans I had for using it? Well, today, I’m finally sharing my first recipe for how to put it to good use this summer and add a little sweet spice to your everyday meals. This warm sweet potato salad, using cranberries and sweet potatoes is pretty exciting y’all; it’s a little bit sweet, a tiny bit spicy, and a whole lotta yummy. I promise that if you serve this warm sweet potato salad alongside some grilled sausages, you’re in for a real treat. Sweet potatoes and cranberries aren’t just for Thanksgiving anymore.
Ingredients:
Sweet Potato Salad:
- 3 Large Sweet Potatoes, Peeled & Cubed
- 2 Cups Cape Cod Select Premium Frozen Cranberries
- 3 Tablespoon Olive Oil, Divided
- 2/3 Cup Sweet & Spicy Cranberry Jalapeño Jam Sauce (See Recipe Below)
- 1/4 Cup Mayonnaise
- 1 Bunch Scallions, Finely Chopped (Green Parts Only)
- 1 Handful Fresh Parsley, Finely Chopped
- 1 Jalapeño, Deseeded & Finely Diced
- 1/4 Teaspoon Ground Sea Salt
Sweet & Spicy Cranberry Jalapeño Jam Sauce:
- 3 Cups Cape Cod Select Premium Frozen Cranberries
- 1 1/4 Cups Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 1 Cup Water
- Juice of 1 Lemon
- 1/2 Teaspoon Kosher Salt
- 5 Jalapeños, Deseeded & Finely Diced
Directions:
Sweet Potato Salad:
- Preheat oven to 425 degrees.
- Place the cubed sweet potatoes on one baking sheet and the frozen cranberries on another. Drizzle 2-tablespoons of olive oil over the sweet potatoes and 1-tablespoon of olive oil over the frozen cranberries. Use your hands or a silicone spatula to evenly distribute the olive oil.
- Bake both the sweet potatoes and the cranberries for 30 minutes on separate racks. Remove the cranberries from the oven and use a spatula to remove them from the baking sheet, placing them into a large bowl. Stir the sweet potatoes with the same spatula and then return them to the oven and bake for an additional 10 to 15 minutes, or until browned.
- Remove the sweet potatoes from the oven and use a spatula to remove them from the baking sheet, placing them into the same large bowl as the cranberries. Allow the sweet potatoes and cranberries to cool for 15 minutes.
- In a small bowl, whisk together the Sweet & Spicy Cranberry Jalapeño Jam Sauce, mayonnaise, scallions, parsley, finely chopped jalapeño, and sea salt.
- Pour the sauce over the slightly cooled sweet potato and cranberry mixture and then gently stir to combine.
Sweet & Spicy Cranberry Jalapeño Jam Sauce:
- Place the cranberries, granulated sugar, brown sugar, water, lemon juice, and salt into a large non-reactive metal pan. Cook over high heat for 6 minutes, stirring constantly, or until the cranberries burst open and the mixture begins to foam.
- Remove from heat and puree for two minutes in a blender or with an immersion blender.
- Add the finely diced jalapeños and return to high heat for 5 minutes, stirring constantly.
- Pour the jam sauce into clean glass jars, allow to come to room temperature, and then refrigerate until use.
Suggestions:
- Make sure to cut the sweet potatoes into uniform cubes so that they all basically roast at the same rate.
- Wear food-safe plastic gloves when dicing the jalapeño for this recipe to prevent skin irritation.
- CLICK HERE to see the original Sweet & Spicy Cranberry Jalapeño Jam Sauce recipe post and find tips on how to make and use it.
- This sweet potato salad is best served warm or at room temperature.
- Use the remaining jam sauce to make cocktails, meatballs, grilled chicken, meatloaf, or as a topping for cream cheese to serve with crackers as an appetizer.
Improvements:
- Garnish with salted pumpkin seeds or pepitas before serving.
- Add crumbled bacon to this warm sweet potato salad.
- If you live in the state of Virginia, you will most likely be able to find Cape Cod Select premium frozen cranberries at your local Giant or Harris Teeter. CLICK HERE to find the nearest store in your area.
Ingredients:
- 3 Large Sweet Potatoes, Peeled & Cubed
- 2 Cups Cape Cod Select Premium Frozen Cranberries
- 3 Tablespoon Olive Oil, Divided
- 2/3 Cup Sweet & Spicy Cranberry Jalapeño Jam Sauce (See Recipe Below)
- 1/4 Cup Mayonnaise
- 1 Bunch Scallions, Finely Chopped (Green Parts Only)
- 1 Handful Fresh Parsley, Finely Chopped
- 1 Jalapeño, Deseeded & Finely Diced
- 1/4 Teaspoon Ground Sea Salt
- 3 Cups Cape Cod Select Premium Frozen Cranberries
- 1 1/4 Cups Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 1 Cup Water
- Juice of 1 Lemon
- 1/2 Teaspoon Kosher Salt
- 5 Jalapeños, Deseeded & Finely Diced
Directions:
- Preheat oven to 425 degrees.
- Place the cubed sweet potatoes on one baking sheet and the frozen cranberries on another. Drizzle 2-tablespoons of olive oil over the sweet potatoes and 1-tablespoon of olive oil over the frozen cranberries. Use your hands or a silicone spatula to evenly distribute the olive oil.
- Bake both the sweet potatoes and the cranberries for 30 minutes on separate racks. Remove the cranberries from the oven and use a spatula to remove them from the baking sheet, placing them into a large bowl. Stir the sweet potatoes with the same spatula and then return them to the oven and bake for an additional 10 to 15 minutes, or until browned.
- Remove the sweet potatoes from the oven and use a spatula to remove them from the baking sheet, placing them into the same large bowl as the cranberries. Allow the sweet potatoes and cranberries to cool for 15 minutes.
- In a small bowl, whisk together the Sweet & Spicy Cranberry Jalapeño Jam Sauce, mayonnaise, scallions, parsley, finely chopped jalapeño, and sea salt.
- Pour the sauce over the slightly cooled sweet potato and cranberry mixture and then gently stir to combine.
- Place the cranberries, granulated sugar, brown sugar, water, lemon juice, and salt into a large non-reactive metal pan. Cook over high heat for 6 minutes, stirring constantly, or until the cranberries burst open and the mixture begins to foam.
- Remove from heat and puree for two minutes in a blender or with an immersion blender.
- Add the finely diced jalapeños and return to high heat for 5 minutes, stirring constantly.
- Pour the jam sauce into clean glass jars, allow to come to room temperature, and then refrigerate until use.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Where to Purchase Cape Cod Select Premium Frozen Cranberries
