How to Make a Quick, Easy, and Inexpensive Ham and Sweet Potato Skillet Meal (Diabetic Friendly)
- Leigh
- Jun 16
- 2 min read
This skillet meal is simple to put together, inexpensive, and really tasty. The ham and sweet potatoes complement each other well and are pure "comfort food." The meal also is reasonably nutritious, with plenty of protein and fiber. The dish is acceptable if you're on a diabetic diet (just don't eat too much--as always!). You can have the skillet meal ready is under 30 minutes, even less time if you precook the sweet potato in the microwave. I don't add additional salt to the meal, as the ham is salty enough, but you can, if you wish. We like the dish with a salad. Leftovers reheat well in the microwave on 50 percent power. Enjoy!
Ham and Sweet Potato Skillet Meal (Diabetic Friendly) -- Serves 4
2 teaspoons of canola oil
1 1/2 - 2 cups of chopped lean ham
1 large sweet potato, peeled and cut into 1/2-inch chunks (2-3 cups)
1 cup of chopped onion
1/4 cup of chopped celery
1/4 teaspoon of pepper
1/2 teaspoon of dried parsley
1/4 teaspoon of garlic powder
1/4 teaspoon of cinnamon
1/2 cup of water
2 - 3 tablespoons of orange juice
1/3 - 1/2 cup of light sour cream
Heat the oil over medium heat in a large non-stick skillet. Add to the skillet the ham, sweet potato, onion, celery, pepper, parsley, garlic powder, and cinnamon. Saute the mixture together for 5-8 minutes or until the vegetables begin to soften and the ham is a bit browned. Add the water and orange juice to the pan, turn the heat down to medium-low, and cover the pan. Let the mixture cook for 10-15 minutes or until the sweet potatoes are tender. You may need to add a little more water to the pan if the water cooks out too quickly. When the potatoes are tender, turn off the heat and stir in the sour cream. Serve the meal from the skillet for easy cleanup.
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