Sweet Potato and Ham Casserole

By Brie

This casserole has it all savory ham and sweet potatoes. One bite and you'll be hooked.

Ingredients

• 1 1/2 pound Fresh Sweet Potatoes
• 1/4 cup Butter
• 1/4 cup Flour
• 1 Red Onion (chopped)
• 2 cloves Garlic (minced)
• 2 tablespoon Fresh Rosemary (chopped)
• 1/2 cup Chopped Flat Leaf Parsley
• 1 1/2 cup Milk
• 1 1/2 cup Gruyere (grated)
• 3/4 pound Ham (cooked and cubed)
• 4 Scallions (sliced - both green and white parts)
• 1/8 teaspoon nutmeg

Preparation

Step 1

Wash sweet potatoes. Cook sweet potatoes, covered, in small amount of boiling salt water until tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.

Melt butter in medium saucepan. Add onion and cook until tender. Add herbs. Remove from heat and stir in flour. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat and stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham. Add nutmeg.

Arrange half of sweet potatoes on bottom of greased 2 quart casserole dish. Top with layer of ham and cheese mixture. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted. Top with scallions and serve.