Wild West Wedges With Cranberry Catsup

Wild West Wedges With Cranberry Catsup

Wild West Wedges With Cranberry Catsup
  • Prep Time

    15 minutes
  • Cooking Time

    20 minutes
  • Serving Size

    4 servings


  • Large sweet potatoes2
  • Extra virgin olive oil1/4 cup
  • Sea salt3 teaspoon
  • Chili powder1 teaspoon
  • Onion powder1/2 teaspoon
  • Chopped red onion1/2 cup
  • Chopped seeded jalapeno chiles2 tablespoons
  • Minced garlic2 teaspoons
  • Ground cumin1/2 teaspoon
  • Ground allspice1/2 teaspoon
  • Fresh Cranberries1 cup
  • 100% Juice Blend Cranberry3 tablespoons
  • Chipolte flavored hot sauce1 teaspoon
  • Pure maple syrup2 tablespoons
  • 100% Juice Blend - Cranberry front image.

    Featured Product

    100% Juice Blend Cranberry

  • Featured Product

    Fresh Cranberries


Preheat oven to 375 degrees F. Place sweet potatoes on large baking sheet with sides. Drizzle with 3 tablespoons of the olive oil; sprinkle with 2 teaspoons of the salt, the chili powder and onion powder. Toss to coat; spread on pan so potatoes aren’t touching. Bake for 10 to 15 minutes or until fork tender, turning once half way through cooking. Meanwhile, in large skillet, heat remaining olive oil over medium heat. Add onion and jalapeno chiles; cook for 5 minutes. Add garlic, cumin, allspice and remaining 1 teaspoon salt; cook for 1 minute. Stir in cranberries, cranberry juice, hot sauce and maple syrup. Cook until cranberries start to pop. Pour mixture into food processor bowl with metal blade. Process until smooth. Serve with sweet potato wedges. Makes 4 servings. 2008 Ultimate Cranberry Recipe Contest Finalist Margee Berry Trout Lake, WA