Who We Are

If there was a sweet potato capital of the world, it would be Snow Hill, North Carolina and if there was a Sweet Potato Man, it would be Bobby Ham. For over 40 years, The Ham Family has been committed to growing, packing, shipping and processing the finest sweet potatoes and sweet potato products on the market. Currently Ham Farms ships locally, nationally, and even exports to more than 16 countries worldwide. No matter the destination, we take pride in delivering all our products from our family farm to your table.

The Ham Farms Difference

Year round

Year-Round
Supply

Logistics

Integrated 
Logistics

100%25%20traceability

100%  
Traceability

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Experienced  
Exporter

  • Pot img1

    4

    CROPS

  • Globe icon

    16

    COUNTRIES

  • Packing icon

    4

    PACKING FACILITIES

  • Process icon

    3

    PROCESSING FACILITIES

Recipe of The Day


Healthy 30 minute broccoli sweet potato chickpea salad with a simple garlicl dill sauce vegan glutenfree dinner healthy recipe

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Ingredients

VEGETABLES

1 large or two small sweet potatoes (organic when possible // ~200 g)
1 head broccoli (~600 g), torn, chopped into large bite size pieces (organic when possible)
2 Tbsp (30 ml) olive, grape seed or melted coconut oil
Healthy pinch each salt and black pepper
optional: 1 tsp dried dill or 2 tsp fresh dill
optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)

CHICKPEAS

1 15-ounce (425 g) can chickpeas, drained, rinsed, thoroughly dried
1 Tbsp (15 ml) olive or grape seed oil
1 Tbsp (7g) tandoori masala spice*
1 tsp coconut sugar
Healthy pinch sea salt
optional: pinch cayenne pepper or red pepper flake

GARLIC DILL SAUCE

1/3 cup (80 g) hummus (store-bought or DIY)
3 large cloves garlic, minced
1 tsp dried or 2 tsp fresh dill
2 Tbsp (30 ml) lemon juice
Water to thin

Instructions

Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper - toss to combine. Sprinkle with dill (optional), then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it's not necessary. You'll know the broccoli is done when it's golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side.
Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

Courtesy of The Minimalist Baker