Ham and Sweet Potato Cups Recipe

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Ham and Sweet Potato Cups Recipe
Ham and Sweet Potato Cups Recipe photo by Taste of Home
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Ham and Sweet Potato Cups Recipe

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This recipe certainly represents our region, as our state is famous for its ham and the South is known for sweet potatoes. It's one of the very best sweet potato recipes I've ever tried. It makes a great light meal all by itself.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 2 cups frozen California-blend vegetables
  • 1 egg
  • 2 tablespoons milk, divided
  • 3 tablespoons dry bread crumbs
  • 1/8 teaspoon pepper
  • 3/4 pound fully cooked ham, ground
  • 1 can (15 ounces) cut sweet potatoes, drained
  • 1/2 cup condensed cheddar cheese soup, undiluted

Directions

Cook vegetables according to package directions; drain and set aside. In a large bowl, beat egg and 1 tablespoon milk. Stir in bread crumbs and pepper; add ham.
In another bowl, mash sweet potatoes until smooth; spread onto the bottom and up the sides of four 10-oz. baking cups. Place about 1/3 cup ham mixture in each cup. Top with vegetables. Combine the soup and remaining milk; spoon over vegetables.
Cover and bake at 350° for 40 minutes or until a meat thermometer reads 160&°. Yield: 4 servings.
Originally published as Ham and Sweet Potato Cups in Country October/November 1999, p49

  • 2 cups frozen California-blend vegetables
  • 1 egg
  • 2 tablespoons milk, divided
  • 3 tablespoons dry bread crumbs
  • 1/8 teaspoon pepper
  • 3/4 pound fully cooked ham, ground
  • 1 can (15 ounces) cut sweet potatoes, drained
  • 1/2 cup condensed cheddar cheese soup, undiluted
  1. Cook vegetables according to package directions; drain and set aside. In a large bowl, beat egg and 1 tablespoon milk. Stir in bread crumbs and pepper; add ham.
  2. In another bowl, mash sweet potatoes until smooth; spread onto the bottom and up the sides of four 10-oz. baking cups. Place about 1/3 cup ham mixture in each cup. Top with vegetables. Combine the soup and remaining milk; spoon over vegetables.
  3. Cover and bake at 350° for 40 minutes or until a meat thermometer reads 160&°. Yield: 4 servings.
Originally published as Ham and Sweet Potato Cups in Country October/November 1999, p49

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MY REVIEW
mrsohcook User ID: 7093830 27787
Reviewed Jan. 6, 2014

"This has a lot of flavor with the combination of sweet and salty. It makes a great all in one dish as well. I'm not a sweet potato lover but my in-laws gave me sweet potatoes from their garden and I had leftover ham from the holidays, of which I just cut into small pieces. I could not find the frozen California blend vegetables so I used a different blend (Green Giant Antioxidant blend) and it tasted fine. My husband really likes sweet potatoes so he thought this was very good. I would make it again."

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