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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A great use for leftover ham, this dish has been served at countless church suppers. A puffy topping covers a mixture of sweet potatoes, ham and apples.Amanda Denton, Barre, Vermont Ingredients:
3 medium tart apples, peeled and sliced |
2 medium sweet potatoes, peeled and thinly sliced |
3 cups cubed fully cooked ham |
3 tablespoons brown sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon curry powder |
2 tablespoons cornstarch |
1/3 cup apple juice |
1 cup pancake mix |
1 cup milk |
2 tablespoons butter, melted |
1/2 teaspoon ground mustard |
Directions:
1. In a large skillet, combine the apples, sweet potatoes, ham, brown sugar, salt, pepper and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened.
2. Transfer to a greased 2-qt. baking dish. Cover and bake at 375° for 10 minutes or until sweet potatoes are tender. Meanwhile, in a large bowl, whisk together the pancake mix, milk, butter and mustard; pour over ham mixture.
3. Bake, uncovered, for 25-30 minutes or until puffed and golden brown. Yield: 8 servings.
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