Top-ranked recipe named "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.
Preheat oven to 350 degrees. In large pot coated with nonstick cooking spray, saut 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 sauted 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.
Republished with Permission, National Pork Council
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
Blueberrybob 6 months agoWe didn't use a tablespoon of thyme because that is an obvious error. Any amount would be too much.
happiegirlie 3 years agoThis was delicious! I admit I was a little nervous about trying something so different from our usual fare, but I'm glad I tried it. I couldn't find where to add the remaining 1 1/3 cups broth, so I just used all of it in the initial simmering of sweet potatoes and onions. I only used about 6 Tbsp of flour, threw the thyme and some salt and pepper into the gravy. I also added a handful of frozen peas because I only had about a cup of ham. I didn't need to--I had to use a 9x13 pan to hold all the filling. My family of four ate the entire thing in one sitting! I think next time I'd either leave out the pecans or the peas--the flavor the pecans add is too delicate for so many other flavors.
tyson 9 years agoRepublished with Permission, National Pork Council [I posted this recipe.]