Savory Sweet Potato Pie

 

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

box Pillsbury® refrigerated pie crusts, 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.