MD Ham and Sweet Potato Pot Pie with Pecan Crust

Ham and Sweet Potato Pot Pie with Pecan Crust


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

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


Preheat oven to 350 degrees. In a 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 or 10 to 15 minutes or until sweet potatoes are tender. (If using canned yams, add them and 2/3 chicken broth to sautéed onions; heat thoroughly.) Add flour, stirring and gradually add milk stirring until well combined. Add ham, bring to a boil and then transfer mixture to a 9x9-inch baking dish coated with nonstick cooking spray. If pecans on one side, fold, 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. 

*Canned sweet potatoes are precooked

Recipe by: Holly Clegg.


Serving Size:  4 - 6 servings

Cook Time: 5 hours