| 4 | slices turkey bacon |
| 1/4 | cup finely chopped green bell pepper |
| 2 | tablespoons finely chopped onion |
| 1 | can (17 oz) sweet potatoes, drained |
| 2 | tablespoons sugar |
| 3/4 | teaspoon seasoned salt |
| 1/2 | teaspoon pepper |
| 1/4 | teaspoon dried thyme leaves |
| 2 | eggs |
| 1 | Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box |
| 5 | thin rings green bell pepper |
| 1. | Heat oven to 375°F. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; place on paper towels. Chop bacon; set aside. In same skillet, cook bell pepper and onion over medium heat 2 to 3 minutes, stirring constantly, until crisp-tender. |
| 2. | In medium bowl, mash sweet potatoes with fork; add sugar, seasoned salt, pepper, thyme and eggs. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Stir in chopped bacon and bell pepper mixture. |
| 3. | Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 1/2 inches of edge. Carefully fold edge of crust up over filling, pleating crust as necessary. |
| 4. | Bake 30 minutes. Arrange bell pepper rings over filling. Bake 15 to 20 minutes longer or until crust is golden brown and center is set. Cool 5 to 10 minutes. Serve warm. |
| No change. |
|
| Cutting the rings first leaves the rest of the pepper for chopping. |
Nutrition Information:
210 ( 90); 10g ( 3 1/2g, 0g); 65mg; 520mg; 24g ( 1g, 4g); 4g 0%; 6%; 0%; 6% 1 1/2 ; 0 ; 0 ; 2 1 1/2