Ham & Sweet Potato Kabobs

Ham & Sweet Potato Kabobs

1 large sweet potato, peeled and cubed

1 can unsweetened pineapple chunks
1/4 cup melted butter

4 tsp. brown sugar

1 lb fully cooked boneless ham, cut into 1" cubes

2 yellow summer squash, cut into 3/4" slices

2 large apples, cubed

Skewers

1. Place sweet potatoes in saucepan and cover with water. Bring to boil, then reduce heat, cover and cook for 10-15 minutes. Drain and set aside.

2. Drain pineapple, reserving juice. Combine juice, butter and brown sugar.

3. Place ham, pineapple, squash, apples, and sweet potato in a large resealable plastic bag. Add the juice mixture. Seal bag, turn to coat and refrigerate for 1 hour.

4. Drain and discard marinade. Thread items on skewers. Grill for 15-20 minutes.

Notes: I did the prep the night before and let it marinade all night. It turned out fine. I also used super thick slices/slabs of deli ham, which cubed nicely. I also used 2 sweet potatoes and no summer squash...wasn't in a squash mood. Sean and I really liked this dish, and since all the prep was done the day before, it was a quick and easy meal the night of. I recommend serving it with brown rice.

Recipe Origination: "Taste of Home"