Sweet Potatoes Topped with Smoked Turkey Salad and Cranberry-Ginger Relish
Yield 35 slices
Ingredients

3 (8 oz) sweet potatoes
1 1/4 cups orange juice
2 to 3 lbs fresh cranberries (optional, for garnish)
2 green onions with tops
1 3/4 cup smoked turkey breast
1/2 cup light sour cream
2 tablespoons reserved orange juice from poaching
Relish Ingredients
1 piece peeled fresh ginger (about the size of a quarter)
3 tablespoons fresh cranberries
1 (8oz) can crushed pineapple, well-drained and patted dry (1/3 cup)
3 tablespoons hot jalapeño jelly
Directions
- Slice sweet potatoes into 1/4" thick rounds, about 35 to 40 slices. Put slices in microwave dish, they may overlap. Pour in orange juice, cover and microwave on high for 4 minutes. Rotate pan and microwave for another 3 to 5 minutes or until crisp and tender, not raw. Remove from dish and place on paper towel to rain. Reserve 2 tablespoons juice for poaching liquid. (Slices may be refrigerated wrapped in a paper towel overnight.)
- Add turkey to food processor and pulse until minced. Remove and place into bowl with onions and stir in sour cream, reserved poaching liquid and pepper to taste.
- In a food processor with metal blade, process ginger until minced. Measure 1 teaspoon and return to processor. Add cranberries and pulse until minced. Remove to bowl and stir n well-drained pineapple and jelly. (The relish may be refrigerated up to 3 days.)
- Up to 2 hours before serving, place sweet potato slices on plate and sprinkle lightly with salt. Spread with turkey salad and a dollop of relish. Refrigerate until serving. Garnish a platter with a layer of fresh cranberries as a bed for the slices.
Nutrition
Per Serving
Total calories 46
Fat 1 g
Cholesterol 6 mg
Protein 3 g
Carbohydrate 8 g
Sodium 15 mg
Calcium 16 mg