Breakfast, Lunch, Brunch, Dinner Sweet Potatoes And Ham!! YUM!!
If you are looking for something a tad different but still quick and easy, today might be your day!! I was also looking for something a tad different but quick and would work with what I had on hand. Today's recipe contains one of my favorite combinations plus a little maple syrup to finish it off. Who doesn't love Vermont maple syrup? seriously!! Butter is optional and entirely up to you, yup, your kitchen.....
First you need to precook some peeled diced sweet potatoes a few minutes in a little water, just until crisp tender. Do not overcook or you will end up with mush when fried. About 7-8 minutes depending on size of your dice. Then drain well. While this is happening dice up your choice of ham. I defrosted a package of frozen unsweetened pineapple chunks, but fresh or well drained canned is fine too.
Here is my so simple recipe today: amounts of choice
Precooked sweet potatoes
Breakfast ham, or ham of choice, at least 1/2 inch thick, diced about same size as potatoes
Choice of pineapple chunks
Spices of choice, I used Herbes De Provence, garlic powder, onion powder
In my skillet I added a little coconut oil on medium high heat
Added my sweet potatoes in a single layer with spices, and fried until brown on one side
Flipped them over, and added my diced ham and pineapple chunks and fried everything, carefully turning several times, when just about done to my liking, added a little (about 2 tablespoons) maple syrup. Finished by turning everything a couple times to glaze. (butter may also be added with the maple syrup if desired, amount of choice)
This is a great stand-alone dish or a great side dish. If you have leftover baked sweet potatoes that are not overdone, peel and dice those and continue from there and omit the first step using raw ones.
TIP: using a carrot peeler makes peeling the sweet potatoes go quickly. Us older folks probably already knew that, my young members maybe not so much.
Many cooks/chefs always recommend using cinnamon when cooking with sweet potatoes or squash or pumpkin. I am not a fan of that, even though I do like cinnamon. That's just me and my kitchen, if you think that is something that might appeal to you, give it a try, you are the one wearing the apron, and it's your kitchen and your choice.....