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. Serve with fruit salad.


  • 2 cups ham (cubed)
  • 1 cup onion (chopped)
  • 2 cups sweet potatoes (cubed OR 2 15-oz cans sweet potatoes, drained)
  • 2 cups chicken broth
  • 1/2 cup flour
  • 1 cup skim milk
  • 1 package refrigerated pie crust
  • 1/4 cup pecans (finely chopped)
  • 1 tablespoon thyme
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    1. Preheat oven to 350 degrees.
    2. 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.
    3. Unfold crust to round circle; sprinkle pecans on one side. Fold in half and roll with rolling pin, pressing pecans into crust.
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