Turkey Mole w/ Sweet Potatoes

This Turkey Mole recipe has just the right mixture of sweet and spicy and is easy to make with your turkey leftovers. You can make the mole from scratch but why would you? On the day after Thanksgiving haven't you cooked enough?!

INGREDIENTS
4 turkey thighs, skinned
Salt and ground black pepper, to taste
1 onion, diced
1 1/2 pounds sweet potatoes, peeled and cut into chunks
1 box (about 17 ounces) mole cooking sauce or 1/4 cup mole paste dissolved in 2 cups water
1 cup salsa, any heat level
1 cup water
2 tablespoons chopped cilantro

DIRECTIONS
Season the turkey with salt and pepper. Heat the oil in a dutch oven over medium-high heat and brown the turkey on both sides. Remove to a plate. Add the onion and cook until it loses its raw look. Add the sweet potatoes and continue to cook until the onion and potatoes begin to brown. Add the mole, salsa, and water and heat to boiling. Reduce the heat so that the liquid simmers. Return the turkey to the pan, along with the juices that have collected on the plate. Cover and simmer until the turkey and potatoes are cooked through, about 45 minutes. Stir in the cilantro before serving.
Makes 4 servings

Flan de Comote

In the islands off the coast of Yucatan and Honduras the sweet potato was called axi and batatas or betatas by the natives. It was taken to Spain around 1500 and several varieties were cultivated there ranging in color from white to bright purple. The more common orange sweet potato is used here (not to be confused with a yam) and is a nutritional powerhouse supplying an impressive amount of vitamin A, C, B6, calcium, dietary fiber, potassium and iron.

INGREDIENTS
2 medium-size sweet potatoes
or 1 cup canned sweet potatoes
3/4 cup granulated sugar
2 (14-ounce) cans sweet condensed milk
2 cups milk
10 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract

INGREDIENTS
Bake sweet potatoes at 400*F (205*C) for 1 hour or until tender; cool to touch. Peel and mash; reserve 1 cup mashed sweet potato.Sprinkle sugar in a 10-inch round cakepan. Place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown. Remove from heat; set aside. (Mixture may crack slightly as it cools.)

Process 1/2 cup sweet potato, 1 can condensed milk, and half of next 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides; pour into a large bowl. Repeat procedure; whisk until combined. Pour mixture over caramelized sugar; cover with aluminum foil, and place in a large shallow pan. Pour hot water into larger pan to a depth of 1/2-inch.

Bake at 325*F (160*C) for 1 hour and 10 to 15 minutes or until a knife inserted in center comes out clean. Remove pan from water, and uncover; run a knife around edge of pan to loosen and prevent flan from cracking. Cool on a wire rack 30 minutes; cover and chill at least 8 hours. Run a knife around edge of flan again to loosen; invert onto a serving plate.

Makes 1 (10-inch) flan.