Hawaiian Ham and Sweet Potato Bake|
Many years ago I developed this recipe for a popular parenting website and it has now become a post-Easter tradition for many families. It is amazing how a couple of fluffy marshmallows can cajole most children into eating something...even a casserole! You can skip the marshmallows as I am inclined to do and add toasted pecans or just serve it plain.
1-20 ounce can pineapple chunks in juice
1/2 cup brown sugar
3 cups cooked ham, cut into chunks
6 medium sized sweet potatoes, pared and sliced thinly
Preheat oven to 400 degrees. Drain pineapple and reserve juice. Place the juice in a medium saucepan and add brown sugar. Bring the juice to a boil. Meanwhile, layer the ham, pineapple, and sweet potatoes in a greased 8 cup baking dish. Once the juice has reached a boil, pour over the casserole mixture. Bake for 20 minutes or until the sweet potatoes are tender. Once the potatoes are tender, place the marshmallows on top of the dish and bake for an additional five minutes.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes