Spicy Roasted Sweet Potatoes with Cranberry Ketchup

I can't wait to serve this at the first Thanksgiving meal that I've ever prepared tomorrow with my fiance Chris. We will be hosting his family and this will accompany herb-roasted turkey, my Maw Maw's recipe for herb gravy, green bean casserole, rolls, my friend Alice's recipe for "crack" dip, cheddar and black pepper palmiers, and the dressing and pies that Chris' mom is bringing. I will post any other recipes that turn out well, and maybe they will appear at your Christmas dinner next month!

Spicy roasted sweet potatoes are one of my favorite vegetable sides, and such an easy one. My recipe can be found here.



This recipe came from this month's issue of my favorite magazine, Cooking Light.

1 2/3 cups fresh cranberries
1/2 cup packed brown sugar
1/2 cup shallots
1/4 cup cider vinegar
1/4 cup water
1/2 tsp. salt
1/2 tsp. crushed red pepper

Combine everything in a saucepan on medium-high heat. Stir it well and bring to a boil. Turn down the heat slightly and cook for 10 minutes or until thick. (It didn't take 10 minutes for me.)

Remove it from the heat and let it cool for 10 minutes. Pour into a blender or food processor and run until smooth. Transfer it to a bowl and chill.

This makes eight 1 1/2 tbsp. servings.