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.