Ham and Scalloped Sweet Potatoes
Gluten Free Living – 2018
Oh my goodness, my husband and I loved these Ham and Scalloped Sweet Potatoes. Besides the ham and sweet potatoes, this recipe has a creamy white sauce that includes bell peppers, leeks, onions and garlic. The sauce is gluten free and is seasoned with marjoram, thyme and parsley along with salt and pepper. Green onions on top add additional flavor and crunch.
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We were busy with cookie baking the week of Thanksgiving and the weekend following. I had baked up a Ham for our Friday night care group the week before Thanksgiving. I had a lot of leftover spiral cut ham in the refrigerator as a result. I was thinking of different ways to use those leftovers.
We’ve always loved our Creamy Scalloped Potatoes and Ham recipe. But I wanted to make the sauce differently this time. Plus, I had several sweet potatoes in my refrigerator that I needed to use up. Voila! Ham and Scalloped Sweet Potatoes was born.
Let me say this, if you fail to use the marjoram and leeks in the recipe, you’re really doing yourself a disservice because they add so much flavor. Marjoram is one of those herbs that goes particularly well with ham. And the leeks improve the savory flavor of this recipe dramatically. So if you’re going to make it, please try it with the marjoram and the leeks. You’ll be so glad you did.
There are two ways you can make this casserole. First, you can bake it the normal time of about 1 1/2 hours. Yes, you saw that time correctly. 1 1/2 hours. Or you can pre-cook or partially cook the sweet potatoes first. You can bake them about 45 minutes in the oven, then peel and slice down. This will change your cooking time from 45 minutes to an hour. Otherwise, if the sweet potatoes are completely raw, they must cook about 1 1/2 hours to be totally cooked through. Trust me. I’ve made that mistake before.
Ham and Scalloped Sweet Potatoes is so comforting, hearty and satisfying. It’s also a terrific way to use up leftover ham. This recipe makes a lot so the two of us had it for meals for several days afterward. It was fantastic heated up too, so it’s great to take the leftovers for lunch at the office.
If you’re looking for a fantastic main dish to feed your family during the cold, winter months, give this sumptuous casserole a try. Don’t say I didn’t warn you. This stick-to-the-ribs recipe will have everyone wanting second and third helpings! Really.
Ham and Scalloped Sweet Potatoes is delightful comfort food.
I garnished the casserole with additional thyme and green onions for additional flavor.
Every bite of Ham and Scalloped Sweet Potatoes was wonderful. We enjoyed this casserole for lunches the week of Thanksgiving.
Here’s what I did.
I used these ingredients. Because I had used the ham in my Apricot Glazed Ham recipe, I rinsed off all the extra sauce from the ham before cutting it down.
To make the sauce: Place butter in a large Dutch oven. Add onions, bell peppers, garlic and leeks.
Saute about 5 minutes until veggies are almost tender.
Add gluten free flour (or regular flour if not gluten intolerant). Stir to combine and allow to cook about 30 seconds.
Slowly begin adding whipping cream about 1/8 cup at a time until it’s all worked into the veggies.
Here all the cream has been added.
Add parsley, thyme, marjoram, salt and pepper. Reduce heat to low.
Allow sauce to thicken, then turn off heat.
To assemble casserole: peel and slice sweet potatoes. Spray a 9×13″ glass baking dish with avocado oil cooking spray. Add half of the sliced sweet potatoes.
Add half of the chopped ham pieces.
Dollop half of the sauce over top of ham.
Put remaining half of the sweet potatoes over top of the sauce.
Place remaining half of the ham on top of the sweet potatoes.
Spoon remaining half of the sauce over top of the ham and smooth to the edges.
Bake at 350, covered with foil, for about 1 hour 30 minutes.
Or you can remove foil after an hour and 15 minutes and then bake the final 15 minutes uncovered to lightly brown up the casserole.
The only way to test the sweet potatoes to see if they’re truly done is to sample one. Even a fork inserted into the sweet potato may seem soft, but the sweet potatoes are not totally cooked through. If you try to take this casserole out of the oven at only an hour, the raw sweet potatoes will not be cooked enough even if you sliced them thinly. Trust me, I’ve done this before.
Stir casserole with a wooden spoon to mix and combine flavors. Garnish with additional thyme and green onions, as desired.
Ham and Scalloped Sweet Potatoes is the perfect way to use up leftover ham from the holidays.
Ham and Scalloped Sweet Potatoes is totally filling, hearty and satisfying.
Here’s the recipe.
HAM AND SCALLOPED SWEET POTATOES
(My own concoction)
Ham and Scalloped Sweet Potatoes
Equipment
- 1 9x13" glass baking dish
- 1 sharp knife to dice cooked ham and cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 two-quart sauce pan
- 1 wooden spoon
- aluminum foil
Ingredients
- 4 small to medium sweet potatoes peeled and sliced thinly
- 4 cups cooked ham diced (can use less)
- 1 sweet onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 leek green top removed, washed thoroughly and diced (optional)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup gluten free flour (or all-purpose flour)
- 4 cups heavy whipping cream or half-and-half (or any combination of the two)
- 1 tbsp. dried parsley
- 1 tsp. dried marjoram
- 1 tsp. dried thyme
- 1 1/2 tsp. pink Himalayan sea salt
- 3/4 tsp. ground black pepper
- 1 sliced green onion for garnish, if desired
- 1 tbsp. fresh parsley for garnish, if desired
- 1 tbsp. fresh thyme for garnish, if desired
Instructions
- Grease a 9x13” glass baking dish.
- Set aside.
- Peel and slice sweet potatoes.
- Set aside.
- In a two-quart saucepan, melt butter over medium heat.
- Add onion, garlic, bell pepper and leek and sauté about 5 minutes until veggies become almost tender.
- Stir in gluten free flour and allow to cook an additional 30 seconds.
- Slowly add whipping cream about 1/8 cup at a time until all of the cream is incorporated.
- Add parsley, thyme, marjoram, salt and pepper.
- Reduce heat to low and heat through until mixture thickens.
- Layer half of the sliced sweet potatoes into bottom of greased baking dish.
- Sprinkle half of the ham over top.
- Dollop or ladle half of the cream sauce over top of ham.
- Repeat layers once.
- Cover with foil.
- Bake at 350° for about one-and-a-half hours, or until sweet potatoes are tender.
- Remove from oven.
- Stir ingredients with a wooden spoon to mix layers.
- Garnish with sliced green onions, parsley and thyme, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This savory and sumptuous dish is one you will want on your weekly menus often!
Ham and Scalloped Sweet Potatoes is a wonderful entree to feed your family during the cold, winter months. It’s a delicious one-dish meal.
If you enjoy ham and sweet potatoes, you’ll love them together in this heavenly casserole. It’s great with a slice of Crusty Bread.
You may also enjoy these delicious recipes!
Au Gratin Ham, Potatoes and Sweet Potatoes
Creamy Ham, Veggie and Noodle Bake
Creamy Scalloped Potatoes and Ham
Ham and Scalloped Sweet Potatoes
Equipment
- 1 9×13" glass baking dish
- 1 sharp knife to dice cooked ham and cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 two-quart sauce pan
- 1 wooden spoon
- aluminum foil
Ingredients
- 4 small to medium sweet potatoes peeled and sliced thinly
- 4 cups cooked ham diced (can use less)
- 1 sweet onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 leek green top removed, washed thoroughly and diced (optional)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup gluten free flour (or all-purpose flour)
- 4 cups heavy whipping cream or half-and-half (or any combination of the two)
- 1 tbsp. dried parsley
- 1 tsp. dried marjoram
- 1 tsp. dried thyme
- 1 1/2 tsp. pink Himalayan sea salt
- 3/4 tsp. ground black pepper
- 1 sliced green onion for garnish, if desired
- 1 tbsp. fresh parsley for garnish, if desired
- 1 tbsp. fresh thyme for garnish, if desired
Instructions
- Grease a 9×13” glass baking dish.
- Set aside.
- Peel and slice sweet potatoes.
- Set aside.
- In a two-quart saucepan, melt butter over medium heat.
- Add onion, garlic, bell pepper and leek and sauté about 5 minutes until veggies become almost tender.
- Stir in gluten free flour and allow to cook an additional 30 seconds.
- Slowly add whipping cream about 1/8 cup at a time until all of the cream is incorporated.
- Add parsley, thyme, marjoram, salt and pepper.
- Reduce heat to low and heat through until mixture thickens.
- Layer half of the sliced sweet potatoes into bottom of greased baking dish.
- Sprinkle half of the ham over top.
- Dollop or ladle half of the cream sauce over top of ham.
- Repeat layers once.
- Cover with foil.
- Bake at 350° for about one-and-a-half hours, or until sweet potatoes are tender.
- Remove from oven.
- Stir ingredients with a wooden spoon to mix layers.
- Garnish with sliced green onions, parsley and thyme, if desired.