4 tablespoons olive oil
7 slices Applegate Uncured Sunday Bacon, chopped
5 sweet potatoes, peeled and sliced thin
1 onion, peeled and sliced thin
1 tablespoon fresh dill
1/2 cup almond milk, or dairy-free milk of choice
Chive, for garnish
Start by following the pie crust directions.
Preheat the oven to 350 degrees F. Place the rolled-out pie crust into an 8-inch round pan or pie dish (optional) and crimp the edges. Place in the fridge until ready to fill.
In a large skillet, heat the oil over medium-high heat. Add in the bacon and cook until crispy.
Toss in the onions, potato slices, and the dill into the same skillet. Season with sea salt and gently stir to coat the onions and potatoes in bacon grease. Cook until the potatoes are mostly cooked.
Spoon the mixture into the crust and pour in the milk.
Bake in the oven for 35 to 45 minutes, until the potatoes are tender and the crust is golden.
Rest for 10 minutes, then sprinkle with chopped chives for garnish before serving.
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