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Prep 20min
Total1hr20min
Servings8
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Ingredients
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
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5
thin rings green bell pepper
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Steps
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.
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Cutting the rings first leaves the rest of the pepper for chopping.
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