Sunday Supper Ham and Sweet Potato Casserole



Ingredients:

3 large sweet potatoes, about (10 ounces)
¾ cup water
3 boneless fully cooked ham steaks (½ pound and ¾ inch thick each)
3 Tablespoons butter
1 cup unsweetened pineapple juice
½ cup packed dark brown sugar
2 cans (8 ounces) pineapple chunks, drained
1 cup miniature marshmallows



Directions:

1. Peel sweet potatoes and cut into chunks.

2. Place in a microwave safe dish; add water. Cover and microwave on high for about 10 minutes or until tender; drain and set aside.

3. Cut ham steaks into halves.

4. In a frying pan, brown ham in butter on both sides.

5. In a bowl, combine pineapple juice and brown sugar; stir until sugar is dissolved.

6. Pour over ham. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until slightly thickened.

7. Transfer ham to a shallow 3 quart baking dish sprayed with cooking spray.

8. Place sweet potato and pineapple around edge of dish. Pour brown sugar mixture over the top.

9. Bake, uncovered, at 400°F for 12 to 15 minutes or until heated through.

10. Remove from oven and sprinkle marshmallows around edge of casserole.

11. Return to oven and bake 5 minutes longer or until the marshmallows are golden brown.

Makes 6 servings


Nutrition Information:

4 ounces cooked ham with 1¼ cups potato mixture equals:

439 calories
16 grams fat (7 grams saturated fat)
68 mg cholesterol
1,220 mg sodium
60 grams carbohydrate
3 grams fiber
23 grams protein.






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