Pineapple Brown Sugar Ham and Sweet Potato Bake Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C). Peel the sweet potatoes and cut them into 1-inch cubes. Cut the ham steak into similar-sized cubes. If using fresh pineapple, cut it into 1-inch chunks. Melt the butter in the microwave or on the stovetop.

Have the brown sugar and pineapple juice measured and ready. Choose a large rectangular baking dish (about 9x13 inches) and place it on a baking sheet to catch any bubbling sauce. No other prep is needed—the dish comes together quickly.

Instructions

Assemble and Sauce

1. 1Assemble the dish
   Heat the oven to 375°F (190°C). Place the cubed sweet potatoes and ham in a large rectangular baking dish and toss to combine. Arrange them in an even layer, spreading to the edges.
   Look for The dish is filled with an even layer of orange sweet potato cubes and pink ham cubes.
   Tip Cut the sweet potatoes and ham into similar-sized cubes so they cook at the same rate.
2. 2Make the brown sugar sauce
   In a small bowl, whisk together the brown sugar, pineapple juice, and melted butter until the sugar is mostly dissolved and the mixture is smooth.
   Look for The sauce is a thick, amber-colored liquid with a sweet aroma.
   Tip If the brown sugar has lumps, press them against the side of the bowl with a fork.
3. 3Pour and top with pineapple
   Drizzle the brown sugar sauce evenly over the sweet potatoes and ham. Scatter the pineapple chunks over the top, tucking some between the cubes.
   Look for The sauce coats the ham and sweet potatoes, with pineapple chunks scattered on top.
   Tip Don't stir after adding the pineapple; leave the chunks on top so they caramelize during baking.

The sweet potatoes and ham are evenly distributed in the dish, and the brown sugar sauce is drizzled over the top.

The pineapple chunks are scattered across the surface, and the sauce has a rich amber color with a sweet aroma. The dish looks colorful and appetizing, ready for the oven.

Bake to Caramelization

4. 4Bake until tender and bubbling
   Place the dish in the oven and bake for 40 to 45 minutes, or until the sweet potatoes are fork-tender and the edges are bubbling and caramelized. The ham is already cooked, so it just needs to heat through and absorb the glaze.
   Look for The edges are bubbly, the sauce has thickened, and the sweet potatoes are easily pierced with a fork.
   Tip If the top is browning too quickly, cover loosely with foil for the last 10 minutes.

After baking, the edges are bubbling and the sauce has turned a deep golden brown. The sweet potatoes are tender when pierced with a fork, and the ham is glistening with the sauce. The kitchen smells of caramelized sugar and pineapple, and the dish looks like a festive casserole.

Rest and Serve

5. 5Rest and serve
   Remove the dish from the oven and let it rest for 5 minutes. The sauce will thicken slightly as it stands. Serve warm, spooning the sauce from the bottom of the dish over each portion.
   Look for The sauce is glossy and coats the ham and sweet potatoes, with caramelized edges.
   Tip Letting it rest allows the flavors to meld and the sauce to cling to the ingredients.

After resting, the sauce has thickened slightly and coats the ham and sweet potatoes. The pineapple chunks are soft and caramelized. When spooned, the mixture holds together and the sauce is glossy and smooth. The dish is ready to be served warm.

Common mistakes

A common mistake is cutting the sweet potatoes too large, which makes them take longer to cook than the ham. Aim for 1-inch cubes. Another issue is using a dish that is too small, causing the ingredients to steam rather than caramelize.

Use a large enough dish so the cubes are in a single layer. Also, resist stirring the dish after adding the pineapple—leaving the chunks on top allows them to caramelize nicely. If the top browns too quickly, cover loosely with foil for the remaining time.

How to tell it’s done

The dish is done when the sweet potatoes are fork-tender and the edges of the sauce are bubbling and caramelized. The ham, being fully cooked, just needs to be heated through and coated with the glaze. The sauce will thicken slightly as it rests.

If using a thermometer, the ham should reach 145°F (63°C), but since it is already cooked, this is just to ensure it is hot. Let the dish rest for 5 minutes before serving to allow the sauce to settle and cling to the ingredients.