Preheat oven to 400°F. Peel potatoes and cut into 1/4-inch slices. Place in microwavable bowl with enough water to cover. Cover bowl and cook on HIGH (100%) for 12 to 14 minutes or until tender when pierced with fork. Drain.
Combine cornstarch and chicken broth in microwavable bowl. Stir to dissolve cornstarch. Stir in brown sugar, vinegar, TABASCO® Sauce, and mustard. Add peppers; cover and microwave on HIGH (100%) for 4 to 5 minutes.
In 9-inch square pan or 2-quart ovenproof casserole, layer sweet potatoes, ham and pepper mixture. Cover and bake for 20 to 25 minutes.
Makes 4 servings.