Egg, Ham & Sweet Potato Casserole

This egg, ham and sweet potato casserole is a true comfort dish. It's creamy, saucy, and perfect to serve in either one large pan or individual servings!

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INGREDIENTS

FOR THE CASSEROLE
3 pounds sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds ham, cubed into 1/4 inch pieces
4 ounces sharp white cheddar cheese, shredded
8 hard boiled eggs

FOR THE SAUCE
4 tablespoons butter
4 tablespoons flour
1 3/4 cup whole milk, room temperature
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sour cream

INSTRUCTIONS

FOR THE POTATOES
Preheat the oven to 425 degrees Fahrenheit.

Cube washed sweet potatoes into 1/4-inch pieces. Place on baking sheet. Drizzle with olive oil and mix to evenly coat the potatoes. Spread into an even layer. Sprinkle with salt and pepper.

Roast in the preheated oven until browned and tender, 25-35 minutes.

Remove from oven and set aside to cool. Reduce oven to 350 degrees Fahrenheit.

FOR THE WHITE SAUCE
In a saucepan, melt the butter over medium heat.

Once melted, add the flour and whisk to incorporate. Continue to cook until the mixture coats the bottom of the saucepan and the raw flour smell has subsided, 1 minute.

Slowly add the milk, a few tablespoons at a time, whisking until smooth between each addition.

When the milk is added and sauce is smooth, whisk in the salt, pepper and sour cream. Set aside.

TO ASSEMBLE
Spray 12 8-ounce ramekins or one 9×13 inch pan with nonstick baking spray.

Evenly fill the ramekins or pan with the prepared sweet potatoes and then the ham. Dice the hard boiled eggs and add on top. Sprinkle on a small amount of cheese. Pour the prepared white sauce over top, spreading slightly to ensure it’s distributed throughout the casserole. Top with the remaining cheese and place on a parchment-lined baking sheet.

Bake until the casserole is warmed through and the cheese has browned on top, 25-35 minutes.

Remove from oven and serve.