Barbed A Y kitchen

2 beef boneless ribs
Cubed Sweet potato
1/2 a large onion
Teriyaki sauce

Cut the beef into 1/4 inch by 2 inch strips (roughly, you want thin, small bites but not so thin as to dry out fast). Chop onion to you-friendly pieces. Mix in glass bowl, coat well with teriyaki sauce, let marinate for 1/2 an hour.

Turn oven to 350 F.

Layer enough sweet potato cubes to cover the bottom of a 13x9 pyrex casserole dish. Pour mixture of beef and onion over and try to cover the potatoes evenly. (Sweet potato Puffs -- the tater tot kind -- would work if you can't get pre-cubed).

Cook covered by foil for around an hour, checking the sweet potato for softness to tell if done.

Serve.

One sweet potato, the length of my full hand, cut in small pieces
One medium red onion, diced
One package diced ham
Bacon grease
Toasted Sesame and Seaweed salt
Ground clove
White wine
Water as needed

Liquefy the grease in your larger standard pot, toss onions in to saute as you dice the potato. Add the salt at this point. Add potato when the onions are translucent. Add the ground clove (I went VERY sparing on this step, but knew I needed some back note). Add the wine (just to get some liquid on the potato and add a slight flavor). You should be cooking on a pretty low temp the whole time. Add water as needed to keep the pan bottom wet but you don't want to boil it. I do recommend covering the pot to help the potato soften. Add the ham maybe 10-15 minutes before serving time?

Everything was nice and soft, the flavors blended way better than I expected. I think in summer I can use yellow squash, and butternut squash would also work. Play with seasonings to fit whichever veggie, I think. Served all three of us, and I have two lunch portions.