SWEET POTATO BENEDICT WITH BLACK FOREST HAM
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SWEET POTATO BENEDICT WITH BLACK FOREST HAM

Ingredients:
Sweet Potato Hash Cake
- 10 cups shredded sweet potato, packed
- 10 egg whites
- 3 1/3 tablespoon cornstarch
- 2 ½ teaspoon kosher salt
- 1 ¼ teaspoon ground black pepper
- ½ cup olive oil
Yogurt Hollandaise
- 3 cup whole-milk yogurt
- 2 tablespoons lemon juice
- 9 egg yolks
- 1 ½ teaspoon table salt
- 1 ½ teaspoon Dijon mustard
- 3 teaspoon fresh dill, chopped
Sweet Potato Benedict Assembled
- 20 slices Farm Promise® Black Forest Ham, sliced 1/8-inch thick
- 20 eggs, poached
- 3 ¾ cups Yogurt Hollandaise
- 5 tablespoon microgreens
Preparation:
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.
Suggested Sides:
Fresh FruitSalad
Smoothie