Twice Baked Sweet Potatoes with Ham

Hearty enough for an entree or a full-bodied side dish. My own creation trying to blend sweet and savory. Hope you enjoy and let me know all your adaptations for the under-used sweet potato! Lots of variations are possible with this. The chipotle and salty ham were a great kick with the sweetness of the potato and pineapple. No other sugars were needed. Hope you like it!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 372 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 2 tablespoons canola oil
• 2 large sweet potatoes
• ½ teaspoon chipotle chile powder, or to taste
• 3 tablespoons diced onion
• 3 tablespoons diced red bell pepper
• 1 cup diced smoked ham
• ⅔ cup crushed pineapple, divided

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bake sweet potatoes in the preheated oven until softened, about 1 hour.

Step 3

Heat canola oil in a skillet over medium heat; saute onion and red bell pepper until just softened, about 5 minutes. Add ham, 1/2 the pineapple, and chipotle powder; saute over low heat until heated through, about 5 more minutes.

Step 4

Cut sweet potatoes in half lengthwise and scoop out the insides, leaving a thin shell. Blend sweet potatoes in a blender or mash in a bowl with a potato masher. Stir the remaining pineapple, nutmeg, and cinnamon into mashed sweet potatoes.

Step 5

Return mashed sweet potato mixture to the shells and top each with ham mixture.