Sheet Pan Peach Cowgirl Candy Ham and Sweet Potatoes Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper. Cut the ham steak and sweet potatoes into 1-inch cubes, keeping them as uniform as possible for even cooking.

Drain the candied jalapeños and chop them if they are large. Pick the parsley leaves from the stems and chop them finely. Have all ingredients measured and ready before you start assembling the pan.

Instructions

Prep and Glaze

1. 1Prep the Pan and Ingredients
   Heat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper. In a large bowl, toss the ham cubes and sweet potato cubes together. Spread them in a single layer on the prepared pan.
   Look for The ham and sweet potatoes should be in one even layer, not overlapping.
   Tip Cut the sweet potatoes into uniform 1-inch cubes so they cook evenly.
2. 2Make the Peach-Jalapeño Sauce
   In a small bowl, stir together the peach preserves and the chopped candied jalapeños until well combined.
   Look for The sauce should be thick and studded with bits of jalapeño.
   Tip If the preserves are very thick, warm them for a few seconds in the microwave to make stirring easier.

At this stage, the pan is ready for the oven. The ham and sweet potatoes are spread in a single layer, and the peach-jalapeño sauce is drizzled over the top.

The sauce should be evenly distributed, with some pieces more coated than others for visual interest. The oven is preheated and you're ready to bake.

Bake to Caramelization

3. 3Glaze and Bake
   Drizzle the peach-jalapeño sauce evenly over the ham and sweet potatoes. Use a spatula to gently toss and coat everything. Bake for 20 minutes, then stir and continue baking for 10 to 15 minutes more, until the sweet potatoes are tender and the sauce is sticky and caramelized.
   Look for The sauce will bubble and thicken; the edges of the ham will brown slightly.
   Tip Stir halfway through to ensure even glazing and prevent sticking.

After 20 minutes, the pan will look bubbly and the sauce will be starting to thicken. The sweet potatoes are beginning to soften at the edges, and the ham is turning a deeper pink. The aroma is sweet and spicy. Stir gently to coat everything again, then return to the oven for the final bake.

Finish with Parsley

4. 4Finish and Serve
   Remove the pan from the oven and let it rest for 2 to 3 minutes. Sprinkle the chopped parsley over the top and serve warm directly from the pan or transferred to a platter.
   Look for The sweet potatoes should be fork-tender and the ham glistening with the sticky sauce.
   Tip Letting the dish rest allows the sauce to set slightly, making it easier to serve.

The finished dish should have glossy, caramelized edges on the sweet potatoes and a sticky glaze on the ham. The sauce will have reduced to a coating consistency. The parsley adds a bright green contrast. Let it rest for a few minutes before serving so the glaze sets and the flavors meld.

Common mistakes

One common mistake is overcrowding the pan, which causes the ingredients to steam instead of roast. Use a large enough sheet pan so the cubes are in a single layer with a little space between them.

Another pitfall is not stirring the sauce well before drizzling—make sure the jalapeños are evenly distributed. Avoid overbaking, which can dry out the ham and make the sweet potatoes mushy. Check at the minimum time and add more only if needed.

How to tell it’s done

The dish is done when the sweet potatoes are fork-tender and the ham is heated through with browned edges. The sauce should be thick and sticky, coating the ingredients rather than pooling in the pan.

If you like a bit more char, you can broil for the last 1 to 2 minutes, watching carefully to prevent burning. Since the ham is already cooked, the main doneness indicator is the tenderness of the sweet potatoes.