Best Warm Saffron Potatoes With Serrano Ham And Sweet Peas Recipes

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HOT TURKEY DINNER: HERITAGE TURKEY LEG CONFIT WITH MAPLE WHIPPED SWEET POTATOES, BABY CARROTS AND SWEET PEAS



Hot Turkey Dinner: Heritage Turkey Leg Confit with Maple Whipped Sweet Potatoes, Baby Carrots and Sweet Peas image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 4 servings

Number Of Ingredients 19

Four 12-ounce heritage turkey legs, each cut into 2 pieces (thigh and drumstick)
1 tablespoon dried thyme
1 teaspoon rubbed sage
4 dried bay leaves
4 cups kosher salt
2 tablespoons freshly ground black pepper
8 cups olive oil
8 ounces baby carrots, peeled and cut into 1/2-dice
1/2 cup sweet peas
1 tablespoon fresh orange juice
1/2 tablespoon unsalted butter
1/4 teaspoon sugar
Salt and freshly ground black pepper
Maple Whipped Sweet Potatoes, for serving, recipe follows
2 pounds sweet potatoes
1/2 cup heavy cream
1/4 stick (4 tablespoons) unsalted butter
2 tablespoons pure maple syrup
Salt and freshly ground black pepper

Steps:

  • For the turkey: Pat the turkey legs dry with paper towels. Transfer the turkey to a baking sheet.
  • In a spice grinder, finely grind the thyme, sage and bay leaves. Rub the turkey with the herbs and sprinkle generously with the salt and pepper. Chill overnight, uncovered.
  • Preheat the oven to 325 degrees F. Heat the olive oil in a large pot over low heat to 170 degrees. Transfer the turkey to a 13-by-16-by-3-inch roasting pan. Pour the olive oil over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours.
  • Let cool. Remove the skin and tendons. Reserve the meat and keep warm.
  • For the carrots and peas: In a large skillet, add the carrots and 1/4 cup water. Simmer over medium heat until the carrots are crisp-tender, about 2 minutes. Add the peas and increase the heat to high. Cook until the peas are crisp-tender and the liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add the orange juice, butter and sugar, swirling the skillet to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.
  • Preheat the oven to 400 degrees F. Line a shallow baking pan with foil.
  • Prick each potato twice with a fork and bake in the prepared pan in the lower third of the oven until very tender, about 1 hour. Remove and cool slightly.
  • Warm the heavy cream. Halve the potatoes lengthwise and scoop out the warm flesh into a large bowl. Mash the potatoes and stir in the cream, butter and syrup. Season with salt and pepper.

SCALLOPED SWEET POTATOES WITH HAM



Scalloped Sweet Potatoes With Ham image

This recipe was born back in the early '70s when I offered to help in my mother-in-law's kitchen's at Thanksgiving. I asked where each key ingredient was, and was given the answer "don't have it, I have this." The original recipe was nothing even close to this one. I made the original later; I like this one better.

Provided by Cook In Northwest

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs sweet potatoes
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 2/3 cups milk
3/4 cup cheddar cheese, plus
1/2 cup cheddar cheese (grated)
3/4 lb ham (cubed)

Steps:

  • Gently boil the sweet potatoes until the skins can be slipped (a fork will easily pierce the potato, but not go into the center.) Drain the potatoes. Cool until they can be handled, then slice into 1/4 inch slices.
  • Meanwhile, make the sauce. In a double boiler, melt the butter. Add the onions and let them cook until translucent. Stir in the flour, mustard, salt, and pepper. Cook and stir a few minutes until it is thickened and slightly changes color. Stirring, gradually add the milk. Stir in 3/4 cup of the cheese until melted, then remove from heat.
  • Spray a 9" x 13" rectangle baking dish with Pam or grease it. Then layer 1/2 the sliced potatoes, 1/2 the ham, 1/2 the cheese sauce twice.
  • Sprinkle with remaining 1/2 cup of cheese and bake 30 minutes at 350°F.

CHEESY HAM AND SWEET POTATO CASSEROLE



Cheesy Ham and Sweet Potato Casserole image

Picked this up some years back at the state fair from the California Sweet Potato Council. This dish is very rich and filling and was the only way DS would eat sweet potatoes when he was young.

Provided by Debbwl

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh sweet potatoes (yam variety)
1/4 cup butter or 1/4 cup margarine
1/2 cup onion, chopped
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon basil, crushed
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups swiss cheese, grated
3/4 lb ham, cooked, cubed

Steps:

  • Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
  • Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
  • Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.

HAM AND PEAS AU GRATIN POTATOES



Ham and Peas Au Gratin Potatoes image

A creamy casserole with a classic combination of ham and peas. Everyone will be asking for more!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 9

1 box (4.7 oz) Betty Crocker™ au gratin potatoes
2 cups boiling water
1/2 cup milk
4 oz cream cheese, softened
1/2 lb diced cooked ham (about 1 1/2 cups)
1 cup frozen sweet peas, cooked as directed on bag
2 tablespoons butter, melted
1 1/2 cups seasoned croutons, coarsely crushed
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
  • Make potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese until smooth. Stir in ham and peas. Pour into baking dish. In medium bowl, mix butter and crushed croutons. Sprinkle over potatoes.
  • Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 4 g, TransFat 1 g

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