Sheet Pan Peach Cowgirl Candy Ham and Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

For the best caramelization, make sure the sweet potatoes are completely dry before tossing with the sauce. Pat them with a paper towel after peeling and cutting.

Also, don't skip the parchment paper—it prevents sticking and makes cleanup even easier. If you want extra heat, add a pinch of cayenne to the sauce or use more candied jalapeños.

This recipe is easily scalable. For a larger crowd, use a bigger sheet pan or two pans to keep everything in a single layer.

You can also swap the ham for smoked sausage or chicken thighs, adjusting the cooking time as needed. The sauce is versatile—try it on roasted vegetables or as a glaze for grilled chicken.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the dish before serving. The smoky, salty crunch pairs perfectly with the sweet-spicy glaze.
• Swap the Protein: Use cubed chicken breast or turkey instead of ham. Adjust cooking time to ensure the poultry reaches 165°F (74°C) internally. The glaze works beautifully with any protein.
• Make it Vegetarian: Replace the ham with extra-firm tofu or chickpeas. Toss them in the sauce and roast until heated through. The sweet potatoes and glaze are the stars, so you won't miss the meat.
• Extra Heat: For a spicier version, add a minced fresh jalapeño or a teaspoon of hot sauce to the peach-jalapeño mixture. Adjust the amount to your heat preference.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer

Freeze in a single layer on a sheet pan, then transfer to a freezer-safe container for up to 3 months.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second bursts until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.

You can assemble the pan up to 8 hours ahead, cover with plastic wrap, and refrigerate. When ready to bake, add 5 to 10 minutes to the cooking time since the ingredients will be cold. The sauce can also be made a day in advance and stored in the fridge.

Serving ideas

Serve this sheet pan dish straight from the oven for the best texture. The sticky glaze is delicious over rice, quinoa, or a bed of greens.

A side of steamed green beans or a simple salad would round out the meal nicely. For a Southern twist, serve with cornbread or biscuits to soak up the extra sauce.

This dish is hearty enough to stand alone as a main course. It's also great for meal prep—divide into containers with a grain for easy lunches.

The sweet and spicy flavors make it a hit with both kids and adults. Garnish with extra chopped parsley or a sprinkle of flaky salt just before serving.

Frequently asked questions

Recipe card

Sheet Pan Peach Cowgirl Candy Ham and Sweet Potatoes

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 1 lb ham steak, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup peach preserves
• 1/4 cup candied jalapeños (cowgirl candy), drained and chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. In a small bowl, stir together the peach preserves and the chopped candied jalapeños until well combined.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

25 g

Carbohydrates

45 g

Fat

9 g

Automatic estimate from the ingredient list, not laboratory-verified.