Seasonal / Holidays
Sweet Potato, Cheddar & Turkey
Prep Time: 15 min | Cook Time: 40 min | Servings: 6 | Calories: 345
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Prep Time
15 min
Cook Time
40 min
Servings
6
Calories
345
No holiday spread is complete without this recipe. We've combined a savory mix of tender-cooked sweet potatoes simmered in a chicken broth with roasted turkey, fresh minced tarragon and Sargento® Shredded Double Cheddar Cheese for a delicious side dish to any main course.
Ingredients
- 4 cups canned low-salt chicken broth
- 3 (8 ounces each) red skinned sweet potatoes or yams, peeled and quartered lengthwise
- 4 Tbsp. butter, softened
- 2 onions, chopped
- 2 cups (approx. 1/2-inch strips) skinned roasted turkey
- 1/2 cup half-and-half
- 1 egg yolk
- 1-1/2 tsp. minced fresh tarragon
- 2 cups (8 oz.) Sargento® Shredded Double Cheddar Cheese
Directions
- Bring chicken broth to a boil and add sweet potatoes. Reduce heat, cover and simmer until potatoes are almost tender, about 10-12 minutes. Using slotted spoon, remove potatoes and cut them into 1/2-inch pieces. Continue to simmer broth until reduced to 3/4 cup, about 12 minutes.
- Melt butter in large heavy skillet over medium-low heat. Add onions and sauté about 10 minutes.
- Whisk reduced chicken broth, half-and-half, egg yolk and tarragon into onion; cook over medium heat until thickened. Add cheese and stir until melted; add potatoes and turkey to sauce and heat through.
