• Prep Time: 25 minutes
  • Cooking Time: 1 hour 30 minutes
  • Serves: 10

Ham and Scalloped Sweet Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 4 small to medium sweet potatoes peeled and sliced thinly
  • 3-4 cups cooked ham diced (I used four cups)
  • 1 sweet onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 leek green top removed, diced (optional)
  • 1 stick unsalted butter (8 tablespoons)
  • 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
  • sliced green onions for garnish, if desired
  • fresh parsley for garnish, if desired
  • fresh thyme for garnish, if desired


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

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