Ham & Sweet Potato Kabobs Recipe

Ham & Sweet Potato Kabobs Recipe photo by Taste of Home

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I like to serve these kabobs with a green salad for an easy, thrifty meal. The buttery, brown sugar marinade highlights everything on the skewer. Sandra Hill, Wilson, New York

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Ham & Sweet Potato Kabobs Recipe

Prep: 25 min. + marinating Grill: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

1 large sweet potato, peeled and cubed
1 can (20 ounces) unsweetened pineapple chunks
1/4 cup butter, melted
4 teaspoons brown sugar
1 pound fully cooked boneless ham, cut into 1-inch cubes
2 yellow summer squash, cut into 3/4-inch slices
2 large apples, cubed

Directions

Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Drain and set aside.
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the butter, brown sugar and reserved juice. Place the ham, squash, apples, sweet potato and pineapple in a large resealable plastic bag; add the juice mixture. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sweet potato, squash, apples and pineapple. Grill, covered, over medium heat for 15-20 minutes or until apples are tender, turning occasionally. Yield: 8 kabobs.

Cooking for 2: Ham & Sweet Potato Kabobs for 2

Nutritional Facts 2 kabobs equals 384 calories, 15 g fat (6 g saturated fat), 50 mg cholesterol, 803 mg sodium, 49 g carbohydrate, 6 g fiber, 17 g protein.

Originally published as Ham & Sweet Potato Kabobs in Taste of Home June/July 2009, p54