Friday, September 30, 2005

South-Sea Ham and Sweet Potatoes

Micro Steamer
(three sections-cover, colander and bottom)
  • 1 (17oz) Can vacuum-packed sweet potatoes
  • ½ cup bottled sweet and sour sauce
  • 1 Tbsp. Soy sauce
  • ¼ tsp. Ground ginger
  • 8 oz fully cooked ham, cut into thin strips (1 ½ cups)
  • 2 fresh cauliflower and/or broccoli flowerets

Slice sweet potatoes; place potatoes in bottom of steamer. In bowl stir together sweet and sour sauce; soy sauce and ginger; spoon over potatoes. In colander combine ham and vegetables. Place colander in bottom.
Cover and cook on 100% power for 7-9 min. or until vegetables are tender, stirring ham and vegetables once. Gently stir vegetables into sweet potato mixture and serve.
Variations-use frozen stir-fry vegetables or frozen cauliflower and/or broccoli floweretts
Run cold water or frozen vegetable to thaw slightly.
To see additional products used go to


  • 1 can diced tomato (15 oz.)
  • 1 Tbsp. Chef Series™ Southwest Chipotle Seasoning Blend (season to taste)
  • 2 Tbsp. fresh cilantro (optional)
  • 1 medium onion (peeled and cut in half)
  • lime juice (1/2 lime)
  • 2 cloves garlic (peeled and smashed)
Using a Chef Series™ Paring Knife peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Add remaining ingredients; cover and turn handle until desired consistency. Before placing salsa in an Open House™ Dip Bowl with a Saucy Silicone Spatula, remove blade and place on the underside of cover. Serving Suggestion: Serve with chips or as a topping for tacos!
To see the products used in this recipe go to