Friday, September 5, 2014

Swiss Sweet Potato and Ham Bake

With kudos to my husband, I have a very tasty dinner recipe to share with you….Swiss Sweet Potato and Ham Bake

Whenever I need some help with meal ideas to get me out of a rut of serving my beloved chicken, Jerry is fabulous at throwing out all sorts of great suggestions for me to work with. Some times they are a bit off the wall (see succotash), but I am always grateful nonetheless.

Last week he suggested ham and sweet potato pie...wasn't quite sure what to think of that, but I'm always up for anything, at least once, and certainly want to take his suggestions to heart, to keep them coming.

Thankfully, this dish turned out better than either of us would have guessed.

I likened it to the scalloped potatoes that my mom used to make, but healthier with sweet potatoes…smokey, creamy, cheesy and sweet!  Pretty good combination, if I do say so myself!

Can't complain, while the kids didn't go back for seconds, like Jerry and I, they did eat what was served without much fuss.

Perhaps it was because we were eating it during our family football draft, regardless, made something a little different and was enjoyed by all.

Just started with three sweet potatoes, pierced with a fork before microwaving for 10 minutes to cook.  

While the sweet potatoes were cooking, 1/2 stick butter was melted in a sauce pan and half of an onion, chopped, was added to soften a bit.  

For seasoning, 1 tsp salt, 1/2 tsp crushed basil, 1/2 tsp ground mustard and 1/2 tsp ground black pepper were added to the pan.  

In order to keep this recipe gluten free, 1/3 cup soy flour was used instead of wheat flour 
as a thickening agent.  

One and one quarter cups skim milk were added and the sauce was simmered a bit over medium heat until desired consistency. 

Finally, two cups of cubed ham and one cup of shredded swiss 
were added to complete the ham and cheese sauce.  


Once the sweet potatoes were cooled, they were cubed as well. 
If you don't like the skin, you can surely remove it.

I'm kinda a big fan…
lots of vitamins there!

And, honestly, once you add all that smokey, creamy cheesiness, I never even noticed the skin. 

Two cups of the ham and cheese sauce were spooned in over the first sweet potato. 

Another sweet potato was added. 
Then, the rest of the sauce. 

And, finally the last potato.

The dish was covered and baked at 325 F for about 20 minutes. 

Sprinkled with the last 1/2 cup of swiss cheese and some additional basil, 
if you like, for visual appeal.  

Scoop, serve and enjoy! 

3 sweet potatoes
1/2 stick butter
1/2 onion - chopped
1 tsp salt
1/2 tsp crushed basil
1/2 tsp ground mustard
1/2 tsp ground pepper
1/3 cup soy flour
1 1/4 cups skim milk
2 cups of cubed ham 
1 1/2 cup of shredded swiss (divided)

Pierce sweet potatoes and microwave for 10 minutes. Upon cooling, cut into cubes. 
Melt butter in sauce pan, add onions to soften. 
Season with salt, basil, mustard and pepper. 
Add soy flour and milk, simmer for a couple minutes. 
Add ham and 1 cup of swiss cheese. 

Add 1 cubed sweet potato to bottom of quart baking dish. 
Cover with 2 cups of ham and cheese sauce. 
Add another cubed sweet potato. 
Cover with remaining ham and cheese sauce.
Add last sweet potato. 
Cover and bake at 325F for 20 minutes. 
Top with 1/2 cup shredded cheese and additional basil (optional)