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Ham & Sweet Potato Kabobs

 Ham & Sweet Potato Kabobs
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
4 ServingsPrep: 25 min. + marinating Grill: 15 min.


  • 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


  • 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.
Nutritional Facts: 2 kabobs equals 384 calories, 15 g fat (6 g saturated fat), 50 mg cholesterol, 803 mg sodium,

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Ham & Sweet Potato Kabobs (continued)

Nutritional Facts: 49 g carbohydrate, 6 g fiber, 17 g protein.