Fall’s arrival ushers in an abundance of wonderful, seasonal fruits and vegetables just about the time our hot temperatures begin to wane and we start thinking about baking again. From autumn squash, turnips and sweet potatoes to pumpkins, pears and apples, there are so many delicious choices to enjoy and so many ways to prepare them.
This Broiled Ham and Sweet Potatoes recipe makes use of the fall vegetable for an easy-to-make and wonderful main dish. This recipe for Breakfast Apple Wedges also is easy to make and is an excellent treat to start your day since they’re not only tasty, but also has protein-rich peanut butter to satisfy your morning hunger.
BROILED HAM AND SWEET POTATOES
1 pound fully cooked ham slice, about 1/2-inch thick
1 (18-ounce) can sweet potatoes, drained
1 1/2 cups canned pineapple chunks, well-drained
1/4 cup orange marmalade
Set oven to broil.
Cut outer edge of fat on ham slice diagonally at 1-inch intervals to prevent curling. Place ham in an oblong ovenproof baking pan. Broil with top 4 to 6 inches from heat for about 5 minutes or until light brown.
Turn ham slice over; place sweet potatoes and pineapple around ham slice. Melt marmalade in microwave for a few seconds and then brush marmalade on potatoes and pineapple. Broil about 5 minutes or until potatoes and pineapple are hot and ham is lightly browned.
APPLE BREAKFAST WEDGES
2 medium apples
1 cup Rice Krispies or Rice Chex, crushed
1 tablespoon packed brown sugar
2 tablespoons creamy or chunky peanut butter
Core apples; cut each into six wedges. Pat dry with paper towels.
In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of apples with peanut butter; roll in cereal mixture. Serve immediately.
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