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Twice Baked Sweet Potatoes with Ham

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"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!"
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1 h 25 m servings 372 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bake sweet potatoes in the preheated oven until softened, about 1 hour.
  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.
  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.
  5. Return mashed sweet potato mixture to the shells and top each with ham mixture.


  • Cook's Note:
  • To check the doneness of the potatoes, squeeze them with an oven mitt on your hand. They should 'give' a little.
  • You can also cook sweet potatoes in the microwave if desired.
  • Easy to reheat in the microwave or covered with aluminum foil in the oven.

Nutrition Facts

Per Serving: 372 calories; 13.5 g fat; 53.5 g carbohydrates; 10.1 g protein; 19 mg cholesterol; 559 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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