HAM AND SWEET POTATO POT PIE

1 cup chopped onion
2 cups cubed, peeled sweet potatoes (or 2 cans 15 oz. each sweet potatoes, drained, cubed)
2 cups canned chicken broth, divided use
1/2 cup flour
1 cup fat-free milk
2 cups cubed cooked ham
1 (9 inch) single pie crust
1/2 cup finely chopped pecans
1 tablespoon thyme

Preheat oven to 350 degrees F.

In a large pot coated with cooking spray, saute the onion over medium-high heat 5 minutes.

Add fresh sweet potato chunks and 2/3 cup chicken broth. Bring to a boil, cover and simmer 10 to 15 minutes. If using canned sweet potatoes, add them with the broth to the sauteed onion and simply heat through.

Add flour, stirring, Gradually stir in milk and cook until thickened.

Stir in ham. Bring to a boil and turn mixture into a 7x11-inch baking dish or 10-inch deep pie plate coated with cooking spray. If mixture is too thick, dilute with milk or broth.

Unfold a refrigerated pie crust or make your own. Sprinkle one side with pecans. Roll out to fit chosen baking dish and press in the pecans; arrange crust, nut side up, over hot filling.

Bake at 350 degrees F for 30 minutes. Sprinkle with thyme, fresh or dried leaves.

Servings: 6
Source: National Pork Board