SWEET POTATO BENEDICT WITH BLACK FOREST HAM

Sweet Potato Hash Cakes

• Preheat an oven to 400°F.
• In a bowl, mix sweet potato, egg white, cornstarch, kosher salt and ground black pepper. Allow to sit at room temperature for 10 minutes.
• In a nonstick skillet or griddle over medium heat, heat olive oil. Spoon roughly ½ cup sweet potato mixture into the heated pan or griddle and press into a ½-inch-thick cake.
• Cook each side of the sweet potato hash cake until light golden brown and transfer to a parchment lined sheet pan.
• Transfer to the preheated oven, and continue to cook until an internal temperature of 170°F is reached. Hold hot until ready to use.

Yogurt Hollandaise

• In a double boiler, combine yogurt, lemon juice and egg yolks, and beat well.
• Heat over simmering water, stirring frequently, until sauce has thickened (approximately 15 minutes).
• Remove from heat and stir in salt, mustard and dill; serve immediately.

Sweet Potato Benedict Assembled

• Using a skillet or griddle, warm the ham. Place 2 sweet potato hash cakes on a plate and top each with a slice of griddled ham, 1 poached egg and about 3 tablespoons yogurt hollandaise, and serve.