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Hello, foodies…

I’ve posted several Easter blogs this season in hopes I can help you prepare for the holiday meal on Sunday. But, I want to make sure I offer another recipe idea or two to the foodies out there who are celebrating Passover. I was browsing through my recipe library this week and stumbled upon a video we created some time ago with Chef Grace Parisi from Food & Wine. Do you remember this?

Now, imagine if you used matzo crackers instead of the crispbreads—what a perfect Passover dessert! Or, why not whip up some of my Chocolate Fruit Dip!

Our Muffin Pan theme continues this Easter Sunday on In the Kitchen with David. And my recipe is a great choice for your leftover Easter ham…Ham Loaf with Mashed Sweet Potato Topping!

Ham Loaf with Mashed Sweet Potato Topping
Serves 12

Ingredients:

• 2-1/2 lbs ground pork


• 3/4 lb ham, finely ground in a food processor


• 1 cup bread crumbs


• 3 eggs, slightly beaten


• 3/4 cup minced onions


• 2 tsp minced garlic


• 2 tsp salt


• 1-1/2 tsp black pepper


• 1 Tbsp Dijon mustard


• 1 Tbsp orange zest


• 2 tsp chopped sage


• 2 lbs sweet potatoes, peeled and cut into 1” pieces


• 1/4 cup heavy cream


• 2 Tbsp butter


• Pinch of cayenne

Directions:

1. Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray, or use a nonstick muffin pan.


2. Using your hands, mix together the ground pork, ham, breadcrumbs, eggs, onions, garlic, 1 tsp salt, 1 tsp black pepper, Dijon mustard, orange zest, and sage in a medium-size bowl, being careful not to over mix. Divide the mixture and roll into 12 balls, and place 1 ball in each muffin cup. Press the meat mixture into the muffin cups, leaving a slightly rounded top. Bake for about 45 minutes, or until internal temperature reaches 165°F.


3. While the meatloaves are baking, prepare the sweet potato topping. Place the sweet potatoes in a medium-size saucepan, cover with water, and bring to a high simmer until the potatoes are tender, about 10–15 minutes. Drain the potatoes and place them in the bowl of an electric mixer. Add the heavy cream, butter, 1 tsp salt, 1/2 tsp black pepper, and the pinch of cayenne. Whip the potatoes with a wire whip attachment until smooth, and then place the mixture into a pastry bag with no tip.


4. Remove the cooked ham loaves from the muffin pan and place them on a serving platter. Pipe the sweet potato topping onto of each of the loaves in an upward spiral. Serve immediately.

This recipe is prepared using the KitchenAid 13 Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Foodies, I’d like to wish you a very Happy Easter and Passover. Mary and I will see you this Sunday at Noon ET—with or without bunny ears. Tell me this for today’s blog question: what are you most looking forward to this weekend? Time with family? The holiday meal? An Easter egg hunt? Chocolate bunnies? I can’t wait for the marshmallow peeps!!!

 Keep it flavorful!
—David

P.S. I was on bethenny today! If you missed it, here's the clip.