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Ham and Sweet Potato Pot Pie
Who says that you just have to make sandwiches with leftover ham? Give the centerpiece ham a new flavor with this tasty pot pie.
Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Pork
Categories: Main Dish, Bake, Fall, Winter
-= Ingredients =-
1 cup of chopped onion
2 cups of cubed sweet potatoes or two 15-ounce cans sweet potatoes, drained and cubed
2 cups of canned chicken broth ; divided
1/2 cup of all purpose flour
1 cup of skim milk
2 cups of cubed cooked ham
one 9-inch refrigerated pie crust
1/2 cup of finely chopped pecans
1 tablespoon of thyme | |
Preheat oven to 350ºF. 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 sautéed 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.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 158920 **
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