Tuesday Taste Tempter 2.5.08
Today’s recipe has been submitted by the North Carolina Sweet Potato Commission, which is hosting a coast to coast Get Fresh with North Carolina Sweet Potatoes recipe contest. The contest ends April 15. Rules and information may be found at www.getfreshwithsweetpotatoes.com.
Sweet Potatoes, Beets and Onion with Rosemary
2 medium sweet potatoes
2 medium beets
1 medium sweet onion
2 tablespoons extra virgin olive oil
1 tablespoon chopped rosemary
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
Two to three fresh rosemary sprigs for garnish
Preheat oven to 375 degrees. Cut vegetables into 2-inch pieces. In a large bowl, coat vegetables with olive oil. Add chopped rosemary, salt and pepper. Mix well. Arrange ingredients in a cast iron or heavy skillet. Roast, uncovered for 20-25 minutes or until tender when pierced with a fork. Season to taste. Garnish with fresh rosemary. Makes six servings.
North Carolina Sweet Potato and Country Ham Hash
with Poached Eggs
Executive chef Christine Zambito of The Sanderling Resort and Spa in Duck, N.C. contributed her recipe for North Carolina Sweet Potato and Country Ham Hash with Poached Eggs to the North Carolina SweetPotato Commission. Zambito is a member of the commission’s chefs advisory board.
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
2 teaspoons salt, divided
2 tablespoons unsalted butter
1 large onion peeled and diced
3 ounces country ham (or other cooked ham), diced
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
8 cups cold water (for poaching liquid)
4 tablespoons cider vinegar
Place sweet potatoes in a medium saucepan and cover with cold water. Add 1 teaspoon of salt to the water and bring to a boil. Reduce heat to low and simmer 10 minutes.
While sweet potatoes are cooking, melt butter in a large sauté pan over medium heat. Add onion and cook until translucent, stirring frequently. Add ham and cook 2 minutes, stirring frequently.
Drain sweet potatoes and add to the onion and ham mixture. Cook 5 to 8 minutes, stirring frequently until sweet potatoes are lightly browned. Stir in safe, salt and pepper. Continue cooking 2 more minutes. Remove from heat and place in a large casserole dish. Recipe may be made a day ahead up to this point. Cool, cover and refrigerate. Reheat in a 350 degrees oven for about 15 to 20 minutes.
To prepare poached eggs, combine 8 cups of water, vinegar and salt in a medium saucepan to form poaching liquid. Bring to simmer over medium heat.
Once the poaching liquid has reached a simmer, carefully crack the eggs into poaching liquid one at a time. Cook gently for 3 to 4 minutes or until they have reach desired doneness.
Using a slotted spoon, gently lift the eggs out of the liquid and place on top of Sweet Potato and Country Ham Hash. Garnish with chopped chives or paprika if desired. Serve immediately.
Published in The Messenger 2.5.08