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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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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

  • 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.

  • 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.

  • 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

372 calories; protein 10.1g 20% DV; carbohydrates 53.5g 17% DV; fat 13.5g 21% DV; cholesterol 18.9mg 6% DV; sodium 559.2mg 22% DV. Full Nutrition