Sweet Potato Ya-Ya
A savory, Southwestern-style layered sweet potato casserole with ham and chiles in a Monterey Jack cheese sauce.
2 pounds sweet potatoes or yams
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 3/4 cups (7 ounces) shredded Wisconsin Monterey Jack cheese - divided use
1/2 pound honey baked ham, julienne cut
2 (4-ounce) cans diced green chiles, well drained
1 teaspoon ground cumin
1 teaspoon black pepper
1 tablespoon canned diced jalapeño chile peppers, well drained
- Cook sweet potatoes in boiling water just until tender; cool. Peel; cut into 1/4 inch thick slices. Set aside.
- Melt butter in saucepan over low heat. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Remove from heat; add 1 1/2 cups cheese, stirring until melted.
- In buttered 2 quart casserole, layer one third each potatoes, ham, chiles, seasonings and cheese sauce; repeat layers twice. Top with jalapeños and remaining cheese.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes or until thoroughly heated.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.