Sweet Potato Pecan Salsa


1/2 tsp. Sugar 
1 tsp. Salt 
3 cups Sweet Potatos, peeled, diced 
1/4 cup Pecans, toasted 
1/4 cup Cranberries, dried 
1/4 cup Maple Syrup 
1 Tbsp. Chile Powder 
1/4 cup Water 
2 Tbsp. Orange Juice 


Bring a large pot of water to boil, add the sugar and salt, and blanch the
sweet potatoes for 4 minutes. Drain the sweet potatoes in strainer, and shock
them under cold running water. Transfer to a mixing bowl, and add the pecans
Rehydrate the cranberries in enough hot water to cover for 5 minutes. Drain
and add to the mixing bowl. In a saucepan, cook the maple syrup, chili powder,
and 1/4 cup water together for about 4 minutes over medium heat or until the
liquid is reduced by half. Let cook, add to the mixing bowl with orange juice
and thoroughly combine. It's great with turkey or ham.