Ham and Scalloped Sweet Potatoes
This fantastic casserole is the perfect way to use up leftover ham from the holidays. Savory and sumptuous, this pork entree is comfort food at its best! Gluten free.
Ingredients
- 4 small to medium sweet potatoes peeled and sliced thinly
- 3-4 cups cooked ham diced (I used four cups)
- 1 sweet onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 leek green top removed, diced (optional)
- 1 stick unsalted butter (8 tablespoons)
- 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
- sliced green onions for garnish, if desired
- fresh parsley for garnish, if desired
- 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 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
NOTE: While I used four cups of ham because my husband prefers a lot of meat in his casseroles, you can cut this down to two cups if you are trying to stretch your meat.
NOTE: It is imperative that the sweet potatoes cook long enough. Avoid the temptation to think this casserole will be done in merely an hour. It never is unless you precook the sweet potatoes. Depending on how much is baking in my oven at the same time, it can take up to two hours. I recommend taking one sweet potato slice out of the casserole and actually tasting it to see if it’s still crunchy or cooked through.
NOTE: You can partially bake the potatoes ahead of time if you want to cut the cooking time down for the casserole. Bake for about 45 minutes to an hour. Peel and slice potatoes and use in recipe as directed. (The sweet potatoes may be still hard in the middle). The casserole should be done in about 45 minutes this way.
NOTE: While you can omit the leeks and marjoram, I highly recommend you purchase them for this recipe to experience the full flavor they impart to the dish.
NOTE: If you want the casserole slightly browned, you can remove the foil after one hour and fifteen minutes. Continue baking for an additional 15 minutes until sweet potatoes are cooked through.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 308kcalCarbohydrates: 16gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gCholesterol: 90mgSodium: 488mgPotassium: 134mgFiber: 2gSugar: 6gVitamin A: 6300IUVitamin C: 23.1mgCalcium: 100mgIron: 1.1mg
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