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 F. In large pot coated with nonstick cooking spray, saute
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 sauteed 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

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