Ingredients
6 | md. sweet potatoes | 1 tbsp. | butter or | | margarine | 1/2 tsp. | salt | 1/8 tsp. | pepper | 1 dash | nutmeg | | Milk, to whip potatoes | 2 cups | coarsely chopped cooked ham | 2 tbsp. | butter or | | margarine | 1/2 cup | green pepper or | | pimento strips | 1 can | (20 oz.) pineapple chunks in juice (drained) | 2 tbsp. | brown sugar | 1 tbsp. | cornstarch | 3/4 cup | pineapple juice | 2 tbsp. | vinegar |
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Instructions
Cook, then mash potatoes. Add 1 tablespoon butter, salt, pepper, nutmeg, and enough milk to whip. Heat oven to 375°f. In a skillet saute the ham in 2 tablespoons butter stirring until golden. Add green pepper (or pimento) and pineapple chunks. Cook 2 or 3 minutes. Stir in combined brown sugar, cornstarch, juice, and vinegar. Cook, stirring until thickened and clear. Pour mixture into 9 inch pie plate or casserole dish. Drop spoonfuls of potato on top. Bake until hot in 375°F oven about 20-25 minutes.
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