Sweet Potato Shepherd’s Pie

with Southern Country Ham

Print Recipe

Servings: About 6

As winter’s chilly days wind down, let’s enjoy one last comforting stick‑to‑your‑ribs savory pie. (Note: You need to cook the butterbeans and sweet potato ahead of time to be ready to throw this pie together!)

Ingredients

Cooking oil

1 lb. center cut country ham, cut in ½-inch bites (we used Johnston County Hams)

8 cups chopped cabbage

6 leeks, trimmed, washed and thin-sliced

4 small carrots, shaved

1 teaspoon crushed red pepper

2 cups cooked butterbeans

1 can (15-ounce) creamed corn

1 teaspoon dried thyme

Paprika

Topping

3 cups cooked sweet potato

2 cups grated cheddar cheese

6 tablespoons honey

Directions

Preheat oven to 350 degrees.
Lightly coat a large deep ovenproof skillet with oil. Sear ham over medium-high heat, stirring as it cooks, for 2 minutes. Remove with slotted spoon. Add cabbage, leeks, carrots and red pepper. Sauté until crisp-tender, about 5 minutes. Stir in butterbeans, corn, thyme and ham.
Spoon topping over mixture and dust with paprika. Place into oven and bake 25 to 30 minutes until bubbly and cheese has melted in the potatoes.

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Recipe Courtesy Of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.