Sweet Potato and Ham Casserole

This is adapted from a Michael Symon recipe. I jumped on it to do something different with sweet potatoes, because I like them and the nutritional properties are awesome, but straight taters are boring.
One of the keys is a good melting cheese. He uses Gruyere but I also like Gouda so I found a Smoked Chipotle Gouda. The cheese sauce this makes is a technique that is very useful for other things.
Very Very Easy!


1 1/2 lb Sweet Potatoes equal in circumference
1 1/2 cup Melting cheese of choice
1 lb ham, cooked and cubed
1 small red onion, minced
2 tbsp fresh rosemary or 1 tbsp dried
1/4 cup fresh parsley
1 serrano (optional)
2-3 cloves garlic, minced
1/4 cup butter (half stick)
1/4 cup flour
1 1/2 cup milk
4 scallions for garnish


Wash and cook taters. Either boil them for 20 minutes or roast in the oven for about 35 minutes @ 350 until fork tender. Roast is better. Boil is easier.
Let cool, peel and slice into 1/4 inch slabs.
Brown up the ham and set aside as well.
Melt butter and saute onion until tender. Stir in herbs and garlic.
Remove from heat and stir in flour. Cook over low heat for about 2-3 minutes.
Remove from heat and add milk. Cook over med heat until boiling, stirring constantly for about 1 more minute.
Remove from heat and add ham and 1/2 of the cheese.

Removing from heat is just a means to control heat in pan. Just off to the side, add ingredients and back to cooking. Or not…

Layer 1/2 taters slices in a Glass Casserole Dish. Spoon the ham cheese mix, top with remaining taters. Bake 25 minutes @ 350. Sprinkle remaining cheese and scallions over the top and bake another 4-5 minutes or until top cheese melted and crusting. (Pizza like)

Let stand uncovered for about 20 minutes or so to let cheese set.

Options would be: russet potatoes, lasagna pasta or even a penne.


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