Ingredients: (6 servings)

6 small sweet potatoes

2 tablespoons oil

1 teaspoon garlic powder

1 cup chopped onion

1 tablespoon minced ginger root

1 cup chopped green pepper

1 tablespoon honey

8 ounces pineapple chunks

1 cup chicken broth

½ teaspoon Chinese five spices

1 tablespoon cornstarch

1 tablespoon water

2 cups cooked ham slices

½ cup toasted almonds

salt and pepper to taste

Wash sweet potatoes. Pierce with a fork several times. Place on raised wire rack in Dutch oven and bake at 350 degrees F for about 1 hour or until tender. Remove from oven and keep warm.

Heat oil in Dutch oven. Sauté onion, garlic, ginger and green pepper until tender. Add honey, pineapple chunks, chicken broth and Chinese five spices. Simmer for 5 minutes.

Blend the cornstarch and water until smooth. Stir into oven. Heat to boiling, stirring until thicken. Stir in ham and almonds. Season with salt and pepper.

While ham is heating, place hot sweet potatoes on a platter. Cut through skin and coarse mash with a fork. Spoon ham mixture onto potatoes and server immediately.