Korean Sweet Potato Egg Salad

Add about 1 inch of water to the bottom of a large pot. Place a fan steamer (or steamer basket) into the pot and place the cubed sweet potatoes on the steamer. Cover the pot with a lid and turn the heat on medium-low. This allows the water to stay on a gentle boil while the sweet potato cooks. Steam for 15-20 minutes or until the sweet potatoes are fork-tender. 

Cook the eggs in an egg cooker or over the stovetop until soft-boiled. 

Transfer the cooked sweet potatoes to a large bowl and mash them using a fork or potato masher. Add the peeled, soft-boiled eggs, diced red onion, diced ham, whole grain mustard, mayo, and s+p to the bowl. Continue to mash to combine. Enjoy as is, in a soft bread roll, or store in the refrigerator to serve chilled.