Ham and Sweet Potato Casserole

I was looking for an easy casserole to make and I had some ham leftover from Easter in the freezer and one sweet potato. Sounded like a great start for a casserole. I made a roux and then added the other ingredients. A little crunchy topping and I had a casserole. 

This recipe could easily be made with chicken and potatoes or any vegetable you have on hand. I had some frozen peas, so that is what I used. If you don't want the crunchy topping, just spread cheese on top. 

Before Baking

After it is baked

Recipe                                                                                          Print

Ham and Sweet Potato Casserole

Ingredients:

1-3 sweet potatoes (I used 1 for a 8 x 8 inch pan)

1/4 cup butter or margarine

1/2 cup onion, chopped

1/4 flour

1/2 tsp salt

1/2 tsp. basil, crushed

1/4 tsp dry mustard

1/8 tsp pepper

1 1/2 cups milk

1 1/2 cups swiss cheese (I used cheddar, since it was what I had)

3/4 lb ham, cooked and cubed

1 cup peas, optional

Topping:

6 oz Pepperidge Farm crushed herb stuffing (1/2 bag)

¾ cup unsalted butter, melted 

Directions:

1. Wash sweet potatoes. Cook unpeeled sweet potatoes, covered in salted boiling water until tender, about 20  to 30 minutes. Cool. peel and slice into 1/4 inch thick slices. Set aside.

2. Melt butter  in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat and stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat.  Stir in 3/4 cup of cheese and the ham. Add peas if using.

3. Pour half of mixture into a greased baking pan. Arrange half of the sweet potatoes on top. Repeat layers. 

4.  Mix stuffing and melted butter together. Add remaining cheese. Spread on top of casserole. Bake at 350 F for 30 - 35 minutes.