The warmth of the sun is an invisible ingredient in the somewhat exotic recipe, but you'll taste it in every bite! When it's gray and cold outside, why not bring back a little summer heat by serving a sweetly savory combination that is like a little vacation on a plate? Serves 6 (1 cup)
3 full cups peeled and thinly sliced raw sweet potatoes 3 full cups (18 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham 1 cup (one 8-ounce can) pineapple chunks, packed in fruit juice, drained, and 1/4 cup liquid reserved 3/4 cup finely chopped onion 1/4 cup water 1 teaspoon prepared yellow mustard 2 tablespoons pourable Splenda or Sugar Twin 1 1/2 teaspoons dried parsley flakes
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine sweet potatoes, ham, pineapple chunks, and onion. In a small bowl, combine reserved pineapple juice, water, mustard, Splenda, and parsley flakes. Drizzle liquid mixture evenly over ham mixture. Cover and cool on LOW for 6 to 8 hours. Mix gently before serving.
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