Ham and Scalloped Sweet Potatoes

🧂 Ingredients

• 4 small to medium sweet potatoes

  peeled and sliced thinly
• 4 cups cooked ham

  diced (can use less)
• 1 sweet onion

  chopped
• 2 cloves garlic

  minced
• 1 red bell pepper

  chopped
• 1 leek

  green top removed, washed thoroughly and diced (optional)
• 1/2 cup unsalted butter

  (1 stick)
• 1/2 cup gluten free flour

  (or all-purpose flour)
• 4 cups heavy whipping cream

  or half-and-half (or any combination of the two)
• 1 tbsp. dried parsley
• 1 tsp. dried marjoram
• 1 tsp. dried thyme
• 1 1/2 tsp. pink Himalayan sea salt
• 3/4 tsp. ground black pepper
• 1 sliced green onion

  for garnish, if desired
• 1 tbsp. fresh parsley

  for garnish, if desired
• 1 tbsp. fresh thyme

  for garnish, if desired

Instructions

• 1 Grease a 9x13” glass baking dish.
• 2 Set aside.
• 3 Peel and slice sweet potatoes.
• 4 Set aside.
• 5 In a two-quart saucepan, melt butter over medium heat.
• 6 Add onion, garlic, bell pepper and leek and sauté about 5 minutes until veggies
  become almost tender.
• 7 Stir in gluten free flour and allow to cook an additional 30 seconds.
• 8 Slowly add whipping cream about 1/8 cup at a time until all of the cream is
  incorporated.
• 9 Add parsley, thyme, marjoram, salt and pepper.
• 10 Reduce heat to low and heat through until mixture thickens.
• 11 Layer half of the sliced sweet potatoes into bottom of greased baking dish.
• 12 Sprinkle half of the ham over top.
• 13 Dollop or ladle half of the cream sauce over top of ham.
• 14 Repeat layers once.
• 15 Cover with foil.
• 16 Bake at 350° for about one-and-a-half hours, or until sweet potatoes are tender.
• 17 Remove from oven.
• 18 Stir ingredients with a wooden spoon to mix layers.
• 19 Garnish with sliced green onions, parsley and thyme, if desired.

Nutrition Info