Sweet Potato, Ham, and Marshmallow Casserole

Every year for Thanksgiving, Nana makes a sweet potato casserole w/ little marshmallows on top. YUM! While I know I could never replicate hers, I was excited to try this version for dinner (I believe she got the recipe from tasteofhome.com).

It was just okay. I thought it was too dessert-ish and not really hearty. I ended up just eating the toasted marshmallows (not that there's anything wrong with that... hee hee!). This is something that maybe I'd do for a side, but not for an actual meal. Rather than ice cream, I felt like I needed a salad for dessert.



(Oh, and I doubled this! We threw out the rest because neither of us said we'd eat it again. Definitely don't double this, and use it as a side!)

Ingredients:

• 1 large sweet potato, about (10 ounces)
• 1/4 cup water
• 1 fully cooked ham slice (1/2 pound and 3/4 inch thick)
• 1 tablespoon butter
• 1/3 cup unsweetened pineapple juice
• 2 tablespoons packed brown sugar
• 1 can (8 ounces) pineapple chunks, drained
• 1/3 cup miniature marshmallows (I used jumbo because, well, they looked tempting in the store!)
  

Directions:
Peel sweet potato and cut into chunks. Place in a microwave-safe dish; add water. Cover and microwave on high for 7-9 minutes or until tender; drain and set aside.

Cut ham into two pieces. In a skillet, brown ham in butter on both sides. In a bowl, combine pineapple juice and brown sugar; stir until sugar is dissolved. Pour over ham. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.

Transfer ham to a greased shallow 1-qt. baking dish. Place sweet potato and pineapple around edge of dish. Pour brown sugar mixture over the top.

Bake, uncovered, at 400° for 12-15 minutes or until heated through. Sprinkle marshmallows around edge. Bake 3-5 minutes longer or until the marshmallows are golden brown. Yield: 2 servings.