These Healthy Ham Stuffed Sweet Potatoes are filled with diced ham, onions, green bell pepper, corn, topped with a chive cream cheese sauce. These stuffed ham sweet potatoes are filling and easy to make on a busy weeknight night without sacrificing flavor or having a real meal. This recipe is designed to use up classic fridge left overs, saving money, time and waste!
I’ve been on the hunt for more stuffed sweet potato ideas other than Southwest or taco. We already had a spiral ham to bake and I had Greek stuffed potatoes on the list to try. Since I had to bake the ham anyways well it ended up to be perfect to use with the sweet potatoes instead! The of course I’m searching the house for things in need to be "eatin" that would taste great with the ham-sweet potato combo. That's the beauty of it. Use left overs or whatever you think might taste great with these filling guys.
Technically you can put whatever you’d like that you think would taste great on your healthy ham stuffed sweet potatoes!
Any peppers will do here. I personally love the more savory balance a green pepper gives against the sweeter ham.
Isn’t kind of onion will do, I happened to have red so that’s what I used! Either will do.
Sauce. You can use my Chive Cream Cheese Sauce (which is crazy easy to make) or mix plain 1/2 c cream cheese and 1/2 sour cream together with a pinch or 2 salt mixed together in a small bowl if you're looking for something even simpler.
When you choose sweet potatoes, you’re choosing a very sustainable meal! They don’t need many resources to grow and because they grow in the ground they give back a lot of nutrients into the soil. They are drought tolerant not needing much water after and don’t require special fertilizers limiting pesticides that are expelled into the earth.
I love Laughing Child Farm over in Vermont for their use of solar panels. They're also conscious and respectful of the indigenous people and land using organic and caring practices.
I love these because it's a meal designed to help prevent waste which not only helps the planet, but helps save us money!
Do that first! Depending on its weight it can typically take 1 1/2 to 2 hours. Bake a spiral ham according to its directions. You can also use thick deli ham. Costco has a great ham loaf that you can cut slices into the thickness you’d like. This way you don’t need to go all out with the honey baked ham. If you do happen to have the honey baked ham then this recipe is a great way to use any left overs.
If using the ham loaf (non pre cut deli meat)
Warm 2 cups worth in the microwave covered so you don’t loose moisture for about 30-40 seconds. (If you’re using the ham loaf, wait till step 9 to microwave)
I rinse them and rub any excess dirt off with a rag.
Fill it 1/2 to 3/4 of the way
Boil while you complete the other following steps.
Quinoa will take close to 30 mins give or take.
Place in a pan with olive oil or avocado oil. Turn heat to medium low. Allow to cook for stirring occasionally till they start to become soft.
Cook stirring occasionally with the added corn for 5 more minutes.
They should be soft and easily poked with a fork with little effort.
I used Chive Cream Cheese Sauce you see in the recipe photos. It’s a quick single step of blending ingredients.
You can also just simply mix plain 1/2 c cream cheese and 1/2 sour cream together with a pinch or 2 salt. If you wanna get crazy mix in some chopped chives or scallions.
Shredded cheddar cheese or Gouda are also great options for toppers!
Oh and chives or scallions make the best optional garnish!
Cut each in half. Half a potato = 1 serving
Keep in the fridge for up to 5 days. You can freeze for up to 2 months. Just reheat by loosely covering with foil for approx 40mins-1min 30 depending on how many you are heating. Start with the baseline of 40mins for one potato and add on extra time from there as needed.
Here's the link to the Chive Cream Cheese Sauce
These stuffed ham sweet potatoes are filling and easy to make on a busy weeknight night without sacrificing flavor or having a real meal. This recipe is designed to use up classic fridge left overs, saving money, time and waste!
If you’re baking a ham. Do that first! Depending on its weight it can typically take 1 1/2 to 2 hours. Follow the instructions on its label. If using left over or deli ham, wait till step 9 to heat it in the microwave. (reference recipe step 1)
Wash 3 potatoes. I rinse them and rub any excess dirt off with a rag.
Fill a pot with water 1/2 to 3/4 of the way and drop your potatoes in. Set heat to medium high . You'll be keeping an eye out on these. Double check to make sure the pot isn't close to bubbling over from too high of heat. We'll be checking them for doneness later.
Add 1 c quinoa into your rice cooker with 2c water. Press start.
Turn your burner to medium low heat, then dice your onion. Place your diced onion in the pan with 2 tablespoons olive oil and allow to cook while you dice your bell pepper. (reference recipe step 6)
Place in the pan with your onions when finished dicing. Stir occasionally till the are mostly soft and a little browned. Onions should be translucent. Open your canned corn while they cook. Now is a great time to make your sauce too! See directions below for the Chive Cream Cheese sauce. (reference recipe step 6)
If soft when poked with a fork, they are done. Skin should also be loose. Remove when finished to cool.
Back to our veggie pan. Add your corn. Cook till corn is completely warmed through.
Top with your favorite toppings and garnished and serve!
1/4 cup sour cream, 4oz cream cheese, 40 chive, 1 1/2 teaspoons sea salt, 4 cracks pepper, 40 chive sprigs. Blend! (reference the recipe link here for any details and help answering any possible questions)
Thank you so much for choosing one of my recipes to cook today! I hope you enjoy the cooking process. I love to hear any and all recipe suggestions. Please reach out to me for any questions or comments! :)
Have a wonderful day!
Hanna
hannabeeeatin@gmail.com