6 small sweet potatoes
2 tablespoons oil
1 teaspoon garlic powder
1 cup chopped onions
1 tablespoon minced ginger root
1 cup chopped green pepper
1 tablespoon honey
8 ounces pineapple chunks
1 cup chicken broth
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon water
2 cups julienned cooked ham slices
1/2 cup toasted almonds
salt and pepper to taste
Servings: 6
1. Wash sweet potatoes. Pierce with a fork several times. Bake at 350F. For about one hour or until tender.
2. Heat oil in skillet. Saute onion, garlic, ginger and green pepper until tender. Add honey, pineapple chunks, chicken broth and chinese five spices. Simmer for five minutes.
3. Blend together the cornstarch and water until smooth. Stir into the broth. Heat until boiling, stirring until thickened. Stir in ham and almonds. Season with salt and pepper to taste. Heat through.
4. Place hot sweet potatoes on platter or individual plates. Cut through skin and coarse mash with a fork. Spoon ham onto potatoes. Serve immediately.
2 tablespoons oil
1 teaspoon garlic powder
1 cup chopped onions
1 tablespoon minced ginger root
1 cup chopped green pepper
1 tablespoon honey
8 ounces pineapple chunks
1 cup chicken broth
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon water
2 cups julienned cooked ham slices
1/2 cup toasted almonds
salt and pepper to taste
Servings: 6
1. Wash sweet potatoes. Pierce with a fork several times. Bake at 350F. For about one hour or until tender.
2. Heat oil in skillet. Saute onion, garlic, ginger and green pepper until tender. Add honey, pineapple chunks, chicken broth and chinese five spices. Simmer for five minutes.
3. Blend together the cornstarch and water until smooth. Stir into the broth. Heat until boiling, stirring until thickened. Stir in ham and almonds. Season with salt and pepper to taste. Heat through.
4. Place hot sweet potatoes on platter or individual plates. Cut through skin and coarse mash with a fork. Spoon ham onto potatoes. Serve immediately.
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