"Hearty enough for an entree or a full-bodied side dish. My own creation trying to blend sweet and savory. Hope you enjoy and let me know all your adaptations for the under-used sweet potato! Lots of variations are possible with this. The chipotle and salty ham were a great kick with the sweetness of the potato and pineapple. No other sugars were needed. Hope you like it!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Bake sweet potatoes in the preheated oven until softened, about 1 hour.
Heat canola oil in a skillet over medium heat; saute onion and red bell pepper until just softened, about 5 minutes. Add ham, 1/2 the pineapple, and chipotle powder; saute over low heat until heated through, about 5 more minutes.
Cut sweet potatoes in half lengthwise and scoop out the insides, leaving a thin shell. Blend sweet potatoes in a blender or mash in a bowl with a potato masher. Stir the remaining pineapple, nutmeg, and cinnamon into mashed sweet potatoes.
Return mashed sweet potato mixture to the shells and top each with ham mixture.