Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea SMALL SWEET POTATOES 1 c CHICKEN BROTH
2 tb OIL 1/2 ts CHINESE FIVE SPICES
1 ts GARLIC POWDER 1 tb CORNSTARCH
1 c CHOPPED ONIONS 1 tb WATER
1 tb MINCED GINGER ROOT 2 c JULIENNED COOKED HAM SLICES
1 c CHOPPED GREEN PEPPER 1/2 c TOASTED ALMONDS
1 tb HONEY 1 x SALT AND PEPPER TO TASTE
8 oz PINEAPPLE CHUNKS

WASH SWEET POTATOES. PIERCE WITH A FORK SEVERAL TIMES. BAKE AT 3500F. FOR
ABOUT ONE HOUR OR UNTIL TENDER.
HEAT OIL IN SKILLET. SAUTE ONION, GARLIC, GINGER AND GREEN PEPPER UNTIL
TENDER. ADD HONEY, PINEAPPLE CHUNKS, CHICKEN BROTH AND CHINESE FIVE SPICES.
SIMMER FOR FIVE MINUTES. BLEND TOGETHER THE CORNSTARCH AND WATER UNTIL
SMOOTH. STIR INTO THE BROTH. HEAT UNTIL BOILING, STIRRING UNTIL THICKENED.
STIR IN HAM AND ALMONDS. SEASON WITH SALT AND PEPPER TO TASTE.
HEAT THROUGH. PLACE HOT SWEET POTATOES ON PLATTER OR INDIVIUAL PLATES.
CUT THROUGH SKIN AND COARSE MASH WITH A FORK. SPOON HAM ONTO POTATOES.
SERVE IMMEDIATELY.

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