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Ham-Stuffed Sweet Potatoes, West Virginia-Style

HAM-STUFFED SWEET POTATOES, West Virginia-Style

By Gloria Pitzer, as seen in… Gloria Pitzer’s The American Cookery Cookbook – written and published by Gloria Pitzer (Happy Newspaper Features, Pearl Beach, MI; July 1976, p. 39)

INGREDIENTS:

4 large, sweet potatoes

2 cups fully cooked ham, chopped

1/3 cup cranberry-orange relish

¼ cup raisins

2 TB brown sugar

½ tsp salt

4 TB butter or margarine, softened

INSTRUCTIONS:

Bake potatoes at 425°F for 40 minutes. Cut a slice [lengthwise] from the “top” of each potato and scoop out the insides. [Set the shells aside.]

Chop the potato [meat]. Combine [the rest of the ingredients]. Fold in the chopped potato. Spoon mixture into the potato shells. Place stuffed potatoes on baking sheet.

Reduce oven temperature to 350°F. Bake potatoes for 15 to 20 minutes more, or until they are heated through. Serves 4.

 

See also…

Mondays & Memories of My Mom – Spring Has Sprung!

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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