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Saw an idea and ran with it, and came up with this Kale Bacon Pie with Sweet Potato Crust.
Kale Bacon Pie with Sweet Potato Crust is awesome because it combines the smoky, salty flavor of bacon with the sweetness of sweet potatoes and the earthy, nutty flavor of kale. This all comes together in a delicious, unique pie that is sure to be a hit. The sweet potato crust adds an extra layer of flavor and texture to the dish, and the combination of flavors makes this an excellent dish to enjoy any time of the year.
Kale Bacon Pie with Sweet Potato Crust
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dinner
- Method: Easy
Description
Kale Bacon Pie with Sweet Potato Crust is awesome because it combines the smoky, salty flavor of bacon with the sweetness of sweet potatoes and the earthy, nutty flavor of kale. This all comes together in a delicious, unique pie that is sure to be a hit. The sweet potato crust adds an extra layer of flavor and texture to the dish, and the combination of flavors makes this an excellent dish to enjoy any time of the year.
Ingredients
Base
- 1 large sweet potato – try to get one with a nice even long shape, easier to work with.
Filling
- 1 teaspoon VOO
- 1 thinly sliced and chopped onion
- 2 bunches of kale, stems removed and broken into small bite-size pieces
- 200ml cream
- 1/2 teaspoon freshly ground black pepper or more to taste
- 1/2 teaspoon crushed red pepper (optional)
- 4 large eggs + 2 egg yolks
- 2 large egg whites
- 1 cup bacon bits (3/4 and 1/4 cup)
- 100g crumbled feta cheese
Instructions
Base
- Preheat the oven to 350F
- Peel and slice sweet potato. Slice in even slices, I used a mandolin slicer, it’s perfect for this job.
- Coat a pie dish with cooking spray, then fill the bottom with a double layer of sweet potatoes.
- Place them in such a way that they do not overlap, but cover the entire bottom of your dish.
- Cut some of the sweet potato rounds in half and fill up a double layer around the edges of the dish.
- Once the entire dish is filled, coat the sweet potato liberally with cooking spray.
- Bake for 20 minutes.
- Take out and set aside.
Filling:
- Add oil and onion and saute for 3 minutes in a pan over medium heat.
- Add kale and saute for another 3 minutes. Remove from heat and set aside.
- Combine cream, pepper, red pepper, and 4 eggs + 2 yolks in a bowl; stir and mix with a whisk.
- Add 3/4 cup bacon bits and mix.
- Arrange kale mixture in “crust”.
- Whip the egg whites till stiff, fold them into the egg mixture, and pour over the kale.
- Sprinkle with feta and remaining bacon bits.
- Bake at 375C for 30 minutes, then turn off the oven and leave for another 5 minutes in the cooling oven.
- Let stand for 5 minutes, slice, and serve.
Notes
Prepared, tried, and tested by Esme from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 block
- Calories: 233
- Sugar: 3.5 g
- Sodium: 304.6 mg
- Fat: 17 g
- Carbohydrates: 11.2 g
- Fiber: 1.7 g
- Protein: 8.8 g
- Cholesterol: 109.3 mg
