Here we have a Ham, Yam and Bam Skillet by Verna Thompson, account executive from Hubbard Radio.
2 medium sweet potatoes, pre-cooked and cut into small pieces about ½ inch squares
1 cup smoked ham cut in ½ inch squares
Heat in skillet prepared with cooking spray
In another skillet prepared with cooking spray
10 OZ spinach, cooked on medium heat until shrinks in size and leaves start to change in color.
Drizzle espresso vinegar (I use Loide’s Oil and Vinegar) over spinach and cook until a dark green color.
Add ¼ cup blue cheese crumbles and remove from heat. Let set 1 minute.
Serve with ham and yams mixture. Takes about 10 minutes to prepare and serves 4.