Ham and Sweet Potato Pot Pie
1 cup chopped onion
2 cups cubed sweet potatoes or 2 (15-ounce) cans sweet potatoes,
drained and cubed
2 cups canned chicken broth, divided use
1/2 cup all purpose flour
1 cup skim milk
2 cups cubed cooked ham
1 (9-inch) refrigerated pie crust
1/2 cup finely chopped pecans
1 tablespoon thyme
Preheat oven to 350 degrees F.
In large pot coated with nonstick cooking spray, sauté the onion
over a medium high heat for 5 minutes. Add fresh* sweet potatoes and
2/3 cup chicken broth. Bring mixture to a boil and simmer over medium
heat for 10 to 15 minutes or until sweet potatoes are tender. If
using canned yams, add them and 2/3 cup chicken broth to sauteéd
onion; heat thoroughly. Add flour, stirring. Gradually add milk,
stirring until well combined. Add ham. Bring to a boil and transfer
mixture to a 7x11 inch baking dish coated with nonstick cooking
spray. If mixture is too thick, add more broth or milk.
Unfold crust to round circle; sprinkle pecans on one side. Fold in
half and roll with rolling pin, pressing pecans into crust. Spread
pecan crust on top of mixture and bake for 30 minutes or until crust
is brown; sprinkle with thyme.
Serves 4 to 6.
* Canned sweet potatoes are precooked.