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Prep 20 mins
Cook 30 mins
This recipe was born back in the early '70s when I offered to help in my mother-in-law's kitchen's at Thanksgiving. I asked where each key ingredient was, and was given the answer "don't have it, I have this." The original recipe was nothing even close to this one. I made the original later; I like this one better.
- Gently boil the sweet potatoes until the skins can be slipped (a fork will easily pierce the potato, but not go into the center.) Drain the potatoes. Cool until they can be handled, then slice into 1/4 inch slices.
- Meanwhile, make the sauce. In a double boiler, melt the butter. Add the onions and let them cook until translucent. Stir in the flour, mustard, salt, and pepper. Cook and stir a few minutes until it is thickened and slightly changes color. Stirring, gradually add the milk. Stir in 3/4 cup of the cheese until melted, then remove from heat.
- Spray a 9" x 13" rectangle baking dish with Pam or grease it. Then layer 1/2 the sliced potatoes, 1/2 the ham, 1/2 the cheese sauce twice.
- Sprinkle with remaining 1/2 cup of cheese and bake 30 minutes at 350°F.
I cut up a couple pounds of sweet potatoes to fry for Superbowl, but with all the food served that day didn't get to it, So upon googleing ingrediants I had came upon this recipe and I'm sooo glad I did! I followed the recipe exactly, although my yams were sliced not cubes. I have tried many sweet potato recipes and this is by far my, and my familys fave. I know I'm going to be making this over and over in the future. I made it days ago and my family is still talking about it. Thanks so much for posting this amazing recipe! It was perfect.
I'm always interested in new ways to prepare yams, & this recipe is A REAL WINNER ~ Different, easy to make & very nice tasting! I chopped the unpeeled yams into 1/4" pieces & steamed them & then went on to Step 2 of the directions! What made this so different (& so nice)for me was the inclusion of both cheddar cheese & ham! Definitely a keeper recipe! Thanks for sharing it! [Tagged, made & reviewed for one of my adopted chefs in the Spring's Pick A Chef]