Ham & Sweet Potato Kabobs for 2 Recipe

Ham & Sweet Potato Kabobs for 2 Recipe
Ham & Sweet Potato Kabobs for 2 Recipe photo by Taste of Home
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Ham & Sweet Potato Kabobs for 2 Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 15 min.

Ingredients

  • 1 small sweet potato, peeled and cubed
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 tablespoons butter, melted
  • 2 teaspoons brown sugar
  • 1/2 pound fully cooked semi-boneless ham, cut into 1-inch cubes
  • 1 yellow summer squash, cut into 3/4-in. slices
  • 1 large apple, 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 four 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: 4 kabobs.
Originally published as Ham & Sweet Potato Kabobs for 2 in Taste of Home

Nutritional Facts

2 each: 377 calories, 15g fat (6g saturated fat), 50mg cholesterol, 803mg sodium, 47g carbohydrate (33g sugars, 6g fiber), 17g protein.

  • 1 small sweet potato, peeled and cubed
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 tablespoons butter, melted
  • 2 teaspoons brown sugar
  • 1/2 pound fully cooked semi-boneless ham, cut into 1-inch cubes
  • 1 yellow summer squash, cut into 3/4-in. slices
  • 1 large apple, cubed
  1. 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.
  2. 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.
  3. Drain and discard marinade. On four 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: 4 kabobs.
Originally published as Ham & Sweet Potato Kabobs for 2 in Taste of Home

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