Ham & Sweet Potato Pot Pie with Pecan Crust

1 C chopped onion
2 C peeled, cubed yams
1 C chicken broth
½ cup flour
1 C skim milk
2 C cubed, cooked lean ham
½ C frozen peas
1 9” refrigerated pie crust
1/3 C chopped pecans

In lg non-stick pot coated with non-stick cooking spray, sauté the onion over med heat for 5 min. Add yams and 2/3 cup broth. Bring to a boil and simmer over med heat for 10 min or until yams are tender. Add flour, stirring. Gradually add milk and remaining broth, stirring until well combined. Add ham and peas, and bring to a boil. Remove from heat and transfer to a 9x9 baking dish or ramekins coated with non-stick spray. If it is too thick, add broth or milk.
Unfold the crust and lay pecans on top. Fold crust in half and roll with rolling pin, pressing pecans into the crust until it is big enough to cover baking dish. Lay crust on top.

Bake at 350 for 25-30 min or until crust is brown. If crust browns too quickly, cover with foil.