HAM AND SWEET POTATO SKILLET

HAM AND SWEET POTATO SKILLET
Skillet Meals -- PHILcookbooks.com

2 medium sweet potatoes (about 1 1/4 lbs)
3C water
1T salt
1 fully cooked ham steak (about 1 lb)
1/4 C pure maple syrup
2T butter
1/2 C coarsely chopped pecans, toasted

1.  Peel sweet potatoes; cut into 3/4" pieces.  Combine water and salt in stockpot over medium heat.  Add sweet potatoes.  Simmer until almost tender, 8-10 minutes; drain well.
2.  Meanwhile, cut ham into 3/4" chunks; discard bone and fat.  Set aside.
3.  Combine syrup and butter in large skillet.  Bring to a boil. Reduce heat; simmer 3 minutes. Add ham and sweet potatoes; simmer, stirring occasionally, until ham is hot and sauce is bubbly and slightly thickened.  Sprinkle with pecans and serve.
Makes 4 servings

TWICE-BAKED SWEET POTATOES THREE WAYS

TWICE BAKED SWEET POTATOES THREE WAYS

6 large sweet potatoes, 3 lbs, scrubbed and dried

olive oil

4T butter, cut into small pieces

1 t cinnamon

1/2 t ground ginger

salt

TOPPING OPTIONS:

2/3 C pumpkin seeds

2/3 C pecans, chopped

2T butter

1T sugar

2/3 C mini-marshmallows

Preheat oven to 375 degrees.  Rub potatoes with a little olive oil and place on baking sheet.  Bake until tender, 40-50 minutes.  Let cool slightly.  Increase the oven temperature to 400 degrees.

Halve the potatoes lengthwise.  Scoop the flesh from the cooked potato halves into a large bowl. 

Mix butter, cinnamon, ginger, & 1t salt with the potato mixture.  Stir and mix well.   Fill the potato skins with the mixture and place on a baking sheet.  

Top with your choice of toppings.  Return to oven and bake 10 minutes.

SWEET POTATOES WITH CILANTRO

SWEET POTATOES WITH CILANTRO

• 2/3 cup dried cranberries
• 6 tablespoons EVOO
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1 teaspoon lime zest
• 3 1/2 pounds sweet potatoes, peeled, cut into 3/4-inch cubes
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Salt and pepper
• 1/4 cup chopped cilantro

1. Preheat the oven to 450 degrees . In a small saucepan, bring the cranberries, 2 tbsp. EVOO, the lime juice, sugar and 1/4 cup water to a boil. Add the zest, cover and remove from heat.
2. In a large bowl, combine the sweet potatoes, coriander, cumin and remaining 4 tbsp. EVOO. Season; toss to coat the potatoes. Spread on a large rimmed baking sheet and roast for 15 minutes.
3. Pour the cranberry mixture over the potatoes; toss to coat. Continue roasting until the potatoes are tender, about 15 minutes. Season; toss with the cilantro.