These Leftover Ham, Cheese and Spinach Stuffed Sweet Potatoes are naturally gluten and grain free. This is healthy comfort food at its best! Made in partnership with Fred Meyer.
One of the best parts about serving a whole Ham at your holiday table, is the guarantee that you will most definitely have leftovers! This year, we are having both a roast turkey and a Flame Crafted Spiral Sliced Ham from Fred Meyer. I partnered with Fred Meyer to show you an easy way to use up some of the Ham leftovers!
Since I know I am for sure making my Mom’s famous leftover turkey soup with the turkey carcass, I thought why not get creative with the ham instead of the usual soup or egg dish?
The other day, we baked too many sweet potatoes. I opened the fridge to see what I could throw together for dinner and it hit me – Stuffed Sweet Potatoes with the leftover Ham, some greens and of course, melted cheese to bring it all together!
I tested this recipe with and without the spinach and I am happy to report that while it works both ways, it’s way better WITH the spinach, the kids think it’s herbs and you get a boost of baby greens.
These simple Leftover Ham, Cheese, pt-141, and Spinach Stuffed Sweet Potatoes are naturally gluten and grain free and loaded with wholesome ingredients. Enjoy and Happy (almost) Thanksgiving!!
Leftover Ham, Cheese and Spinach Stuffed Sweet Potatoes
These Leftover Ham, Cheese and Spinach Stuffed Sweet Potatoes are naturally gluten and grain free. This is healthy comfort food at its best!
- 4 medium sweet potatoes
- 2 teaspoons extra virgin olive oil
- 8 ounces baby spinach chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 pound Flame Crafted Spiral Sliced Ham from Fred Meyer cut into 1/4" cubes
- 8 ounces shredded cheese blend (mozzarella, monterrey jack, cheddar) divided
Begin by preheating the oven to 350F. Clean potatoes and poke each several times with a fork.
Place potatoes on a lined baking sheet and bake on center rack for 45 to 50 minutes until tender (they don't have to be 100% cooked at this point as you will continue baking them later but tender enough to cut and scoop out most of the insides).
While potatoes are cooking, cut ham into 1/4" cubes.
Heat a large skillet over medium heat. Once hot, add olive oil and then chopped spinach.
Add salt, pepper and garlic powder and saute spinach 3 to 4 minutes, until wilted. Drain excess liquid and transfer to a mixing bowl. Add chopped ham and 4 ounces of the shredded cheese (save the other 4 ounces for the topping!). Set aside until potatoes are cooked and ready to be scooped out.
Remove potatoes from oven (leave oven on) and use a paring knife to cut an oval on the top about 3/4 of the way deep into the potato, essentially making a "potato boat" or shell to be stuffed.
Transfer the cooked potato to the bowl with the ham, cheese and cooked spinach.
Mix filling well and stuff 1/4 of filling into each potato "shell", packing tightly.
Top each stuffed potato with 1 ounce of the leftover shredded cheese mixture and place back into the oven for 20 minutes or until filling is heated through and cheese is melted. If desired, broil for the last 2 to 3 minutes to brown cheese. Remove, allow to cool for 3 to 4 minutes, serve and Enjoy!
- You can prepare the potatoes ahead of time.
- You can also freeze these (once stuffed) prior to baking and bake from frozen for 60 to 75 minutes at 350.
DISCLOSURE: This post is sponsored by Fred Meyer. Fred Meyer has compensated me for my time to create this recipe and share about my experience with their stores. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.