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1. Preheat oven to 350 F.
2. Add olive oil to large saucepan. Heat over medium high heat.
3. Sauté chopped onion for 5 minutes.
4. Add cubed sweet potatoes and 2/3-cup chicken broth.
5. Bring to a gentle boil, reduce heat to medium and simmer 15 minutes.
6. Stir in the all-purpose flour.
7. Gradually stir in skim milk.
8. Stir in the cooked ham.
9. Bring to a gentle boil.
10. Coat a deep-dish pie plate with non-stick cooking spray.
11. Transfer ham mixture to pie plate.
12. Sprinkle finely chopped pecans on one side of refrigerated pie crust.
13. Press pecans into crust with rolling pin.
14. Place pie crust over pie filling.
15. Bake 30 minutes. Garnish individual slices with thyme.
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