QUICK AND EASY HAM WITH SWEET POTATOES
I love to eat ham and sweet potatoes all year round. I came up with this easy ham and sweet potato dish that also makes clean up a breeze. Serve with a vegetable and/or side salad and rolls and you will have a complete, satisfying meal.
Provided by Dog Lovin' Mama
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
- Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 110.5 g, Cholesterol 27.4 mg, Fat 2.5 g, Fiber 4.7 g, Protein 13.3 g, SaturatedFat 0.6 g, Sodium 859.3 mg, Sugar 68.2 g
SWEET POTATO AND HAM HASH
Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.
Nutrition Facts : Calories 379 calories, Fat 22g fat (9g saturated fat), Cholesterol 271mg cholesterol, Sodium 1237mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
EASY HAM AND POTATO CASSEROLE
This easy Ham and Potato Casserole is a quick weeknight dinner that uses only 5-ingredients! It's a great way to use up your leftover ham and it tastes amazing!
Provided by Stephanie Dulgarian
Categories dinner
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray an 8-inch square casserole dish with non-stick spray.
- Mix all ingredients together in a large bowl, coating the ham and potatoes evenly.
- Spread the ham and potatoes into your baking dish.
- Bake for 45-50 minutes or until hot and melty.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 420 kcal, Carbohydrate 36 g, Protein 12 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 1006 mg, Fiber 5 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
QUICK AND EASY HAM WITH SWEET POTATOES
I love to eat ham and sweet potatoes all year round. I came up with this easy ham and sweet potato dish that also makes clean up a breeze. Serve with a vegetable and/or side salad and rolls and you will have a complete, satisfying meal.
Provided by Crafty Lady 13
Categories Ham
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear off two large sheets of aluminum foil and place side-by-side on a cookie sheet. Mix brown sugar, nutmeg and cinnamon together. Place one ham slice onto each piece of foil, and sprinkle brown sugar mixture on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar mixture and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
- Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 5 minutes or until marshmallows are soft and slightly melted. If you want the marshmallows really toasty, you could brown them under the broiler until marshmallows are lightly toasted. You will end up with a sweet, juicy ham dish and very few dishes to wash.
Nutrition Facts : Calories 435.6, Fat 0.3, SaturatedFat 0.1, Sodium 148.9, Carbohydrate 108, Fiber 7.5, Sugar 66.2, Protein 4.3
QUICK AND EASY CANDIED SWEET POTATOES
This can be put together the night before, and then placed in the oven with your turkey, ham, or whatever to heat.
Provided by pansregnig
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a buttered 1 1/2 quart casserole.
- Combine brown sugar, butter, salt, and water; heat to dissolve sugar. Pour brown sugar syrup over sweet potatoes.
- Bake at 375F, basting frequently until bubbly.
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- Place sweet potatoes with water to cover in a small Dutch oven. Boil 30 minutes or until potatoes are tender. Cool and remove peel. Set potatoes aside.
- Brown both sides of ham in a large skillet over medium heat. Place ham in a shallow roasting pan. Arrange sweet potatoes around ham. Cut pineapple slices in half; arrange around ham, reserving pineapple juice.
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4.8/5 (8)Total Time 43 minsCategory BreakfastCalories 396 per serving
- In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.
- Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.
- Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.
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- Peel sweet potato and cut into 1-inch chunks. Once pan is hot, add the olive oil. Add sweet potato chunks and spread evenly in one layer. Sprinkle with 1/4 teaspoon salt.
- Meanwhile, dice bell pepper, slice scallions, and chop ham or bacon. Crack eggs into a small bowl, and whisk with a 1/4 teaspoon of salt. Set aside.
- Check on the sweet potatoes. If they are browning quickly, but not softening up, turn down the heat. They will cook faster if you cover them with a lid for a few minutes. When the sweet potatoes are just about soft, add the diced bell pepper and scallions to the pan, along with the ham and spice blend. Using a spatula, flip the potatoes over and combine with other ingredients.
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