SWEET POTATO PASTRY:

1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. cold mashed sweet potato
1/3 c. oil
1 lg. egg, well beaten

Sift first 3 ingredients into mixing bowl. Add remaining ingredients; stir until well blended. Chill 1 hour or until dough is stiff enough to handle. Roll or pat 1/4 inch thickness to fit top of 10x6 casserole or 9 inch pie plate.

HAM FILLING:

1/2 tsp. mustard
2 tsp. water
1/4 c. butter
1/4 c. flour
2 c. ham stock or use 1 c. milk and 1 c. ham stock
1 c. diced celery
2 c. diced cooked ham
2 tbsp. minced or grated onion
1 garlic clove, minced
1/4 tsp. pepper
1 c. frozen peas

Mix mustard with water and set aside 10 minutes. Melt butter in a saucepan. Blend in flour. Stir and cook until mixture is bubbly. Remove from heat and add liquid and celery. Cook 3-4 minutes or until sauce has thickened, stirring often. Stir in mustard and the next 5 ingredients.

Turn into 10x6x2 inch baking dish or 9 inch pie plate. Trim and anchor edge to casserole. Make 2 slits in crust to allow for steam to escape. Bake in preheated hot oven 400 degrees for 25 minutes or until pastry has browned. Serves 6.