I did it! I cooked dinner! I can’t believe it! :) It’s been forever and I’m happy to report my return to the kitchen was (sort of) welcomed by both the husband and the child. Actually the child DEVOURED his plate. The husband, picked, ate a bit, said it was “good”. Then I told him there was sweet potatoes in it and he made a face. You gotta love when the Dad is pickier then the kid. ;)
So I’ve used this flavor combination a few times before. First in Baked Ham with Sweet Potatoes and Carrots and then on the grill with Grilled Ham Steaks with Sweet Potatoes but I have to admit, this way may be my favorite. It literally took 25 minutes from start to finish, was eaten by all and now I have lunch for Monday. How can you beat that? :)
- 12 oz cured ham cut into cubes
- 1 really large sweet potato cut into cubes (mine was 500g)
- 6 oz carrots cut into chunks (170g)
- 1 tbsp apple cider vinegar
- 1 tbsp Balsamic vinegar
- 1 tbsp (21g) honey
- 1 tbsp (20g) molasses
- ¼ tsp all spice
Heat a large skillet over medium-high heat. Spray with non-stick cooking spray and add the cubed potatoes. Cook for about 5 minutes stirring occasionally. Add the carrots and cook for a few more minutes.
Whisk the vinegars, honey, molasses and all spice together. Top the potato and carrots with the mixture. Stir to coat, bring to a boil, cover and lower to medium-low. Cook for about10 minutes. Stir in the cubed ham and cook until potatoes are soft, about 5 more minutes.
Here’s a little before and after…
You’ll have to excuse the pictures. The lighting in my kitchen is horrible.
|Servings||Amt per Serving|
|4||About a Cup|
|280||5g||5g||old: 5||new: 7|