1 1/2 pounds sweet potatoes, thinly sliced
1/2 pound zucchini, sliced
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons dried oregano
1 tablespoon paprika
1 teaspoon dried oregano
3 tablespoons dried basil
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 teaspoons dried sage
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
1/3 cup chopped onion
1 ounce Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook sweet potatoes in a large skillet over medium heat, turning occasionally, until tender but not browned. Drain and set aside.
Place zucchini, olive oil, salt, oregano, paprika, oregano, basil, basil, chili powder, oregano, thyme, sage and sage in a small mixing bowl, and mix well. Stir in chicken, ham and mushrooms. Place zucchini mixture in a ziplock or plastic bag or container, seal, and toss with braised sweet potatoes.
In a large bowl, mix chicken, ham, mushrooms, onion, Parmesan cheese, chicken mixture. Fold mixture into sweet potato mixture.
Arrange white skinned potatoes on bottom of hollow baking dish. Place sweet potato mixture bisecting zucchini layer over potatoes, using dominoes to seal well. Pour half of sauce over potatoes. Place lid on dish and level edge. Transfer bottom layer to hollow baking dish. Pizza pan with foil should be cleaned ahead of time.
Bake in preheated oven for 60 minutes, or until heated through and bubbly. Serve hot or cold.
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