Ham-Stuffed Yams

 

                If you like bacon in a baked potato, you'll love ham in a yam.

Serves 4

• 2 medium sweet potatoes
• Oil, canola or corn
• 1 tablespoon unsalted butter
• 2 tablespoons sour cream
• 1 tablespoon plus 2 teaspoons brown mustard
• 1 tablespoon plus 1 teaspoon dark brown sugar
• 1 teaspoon paprika, plus more for garnish
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ to ¾ cup warm milk
• ¾ cup minced ham, well smoked

1. Preheat the oven to 375F (190C).
2. Scrub the potatoes well, prick them in several spots, and coat them with a light film of oil.
3. Place them on a baking sheet, and bake them until they are very soft, 1¼ hours or more, depending on the size of the potatoes ; reduce the heat to 350F (180C).
4. Remove the potatoes from the oven, and let them cool a few minutes ; slice each one in half horizontally.
5. Scoop out the potato from each skin, being carefull not to scrape through the skin ; reserve the potato shells.
6. Mash the potatoes well with a potato masher ; put the mashed potatoes in a medium bowl, and vigorously mix in the butter and sour cream.
7. Add the mustard, brown sugar, paprika, thyme, and salt ; mix in the milk, about ¼ cup at a time, adding as much as the potatoes can absorb to become light and not soupy.
8. Fold in the minced ham.
9. Spoon the potato filling back into the shells, mounding it up in the center ; the potatoes can be prepared to this point a few hours ahead and refrigerated.
10. Transfer the potatoes to a small baking dish ; sprinkle each potato liberally with paprika.
11. Bake the potatoes 15 minutes, or until they are heated through ; allow an extra 5 to 10 minutes if your potatoes were refrigerated.
12. Serve the potatoes hot.

BON APPÉTIT