We served this dish at the Redlands Conservancy Feasting on the Farn event on Sunday and people really seemed to enjoy it. Since the event, I have had several requests for the recipe, so here it is ! For consistency in appearance and taste, rough chop all ingredients into similar sizes and shapes.
1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes (similar to size of a kernel of corn)
1 8oz package of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute for additional 5 minutes. Add garlic and saute for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.
Note: To serve as a brunch item, serve over fresh bed of arugula and top with poached eggs.