Yam Ham Scalloped Potatoes

As a kid, I hated yams. So I haven’t had yams in over 30 years. I figured I’d try them now. I used to hate onions and peppers as a kid, and now I like them; maybe I’d like yams?

NOPE.

YUK BLEACH YUK! I still hate them.

That’s probably not a very smart way to start out a new recipe post, but I do blog about foods I don’t like. I love to experiment with my foods, and this was one of those experiments in which I did not like the results. However, the Hubs and the boys of the house liked this recipe. Funny! I’m glad they liked it, encouraged, even. Not that I’ll ever make it again…

Anyway, I thought I’d post it here in case one of you readers out there is a yam maniac who can’t get enough of the stuff. Yep, this one’s for you! Me, I’d rather sell used booksthan make this again. But to each his own.

OK enough whining– here it is. Don’t blame me if you don’t like it! You have been warned! lol

Yam Ham Scalloped Potatoes
serves 6-8

2 or 3 large yams, peeled and diced into bite-sized pieces
3-4 cups ham (I use turkey ham), cut into bite-sized pieces
1 large can Cream of Mushroom soup
2-3 cups shredded sharp cheddar cheese
Pepper

Lay the yams and ham into a casserole dish.

Combine the Cream of Mushroom soup, cheese, and pepper; stir well. Pour on top of the yams and ham, and with a spoon, stir up just a little. Cover the dish with foil and place in an oven set to 350 for an hour. Uncover the dish and cook for another half hour.

It was “OK” with fresh bread, shredded cabbage, and carrots. I ate it. But I still didn’t like the yams!