Cook, then mash potatoes. Add 1 tablespoon butter, salt, pepper,
nutmeg, and enough milk to make smooth. Heat oven to 375°.
In a skillet
saute the ham in 2 tablespoons butter stirring until golden. Add
green pepper and pineapple chunks. Cook 2 or 3 minutes.
Stir in combined brown sugar, cornstarch, juice, and vinegar.
Cook, stirring until thickened and clear. Pour mixture into 9
inch pie plate or casserole dish. Drop spoonfuls of potato on
top. Bake ham and sweet potato casserole until hot in 375° oven about 20 to 25 minutes.
Recipe is adapted from "All-Maine Cooking"