Who says that you just have to make sandwiches
with leftover ham? Give the centerpiece ham a new flavor with
this tasty pot pie. Serve with fruit salad.
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.
Nutrition Facts
Calories 240 calories
Protein 27 grams
Fat 6 grams
Sodium 50 milligrams
Cholesterol 80 milligrams
Saturated Fat 2 grams
Carbohydrates 14 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
