1½ lbs. sweet potatoes, peeled and cubed
15 or 19 oz. can cannellini (white kidney) beans, rinsed and drained
1½ c. cubed leftover cooked ham
½ c. chopped onion (1 medium)
½ tsp. dried thyme, crushed
¼ tsp. ground black pepper
32 oz. carton reduced-sodium chicken broth
½ c. half-and-half or light cream
In a 3½- or 4-qt. slow cooker combine sweet potatoes, beans, ham, onion, thyme and pepper. Pour broth over mixture in cooker. Cover and cook on Low heat setting for 5-6 hours or on High heat setting for 2½-3 hours. Stir in half-and-half.
Mash potato mixture slightly with a potato masher to reach desired consistency. —6 servings.