The sweetness in this dish comes from a touch of maple syrup, yet it’s balanced by the savoriness of the Gruyere cheese, which does not overshadowing the other ingredients.
|1 piece of refrigerated pie dough for 9" pie||1 1/2 cups organic low-fat plain yogurt|
|8 slices of bacon, cut into 1/4" strips||1/4 cup maple syrup|
|1 large onion, diced||1 1/2 cup Gruyere, Emmenthaler, or another type of Swiss cheese|
|2 medium-sized sweet potatoes, peeled and sliced into 1/4" rounds||1/8 teaspoon nutmeg|
|6 eggs||Salt and pepper|
Preheat oven to 375 F. Roll out and press crust into pie plate. Crimp edges and then put in refrigerator. Boil sweet potatoes in salted water for 10 minutes (not completely cooked through), drain, and cool.
Cook bacon in sauté pan until half done. Remove bacon and set aside in medium-sized mixing bowl. Drain off most of the fat from the pan and return to medium heat. Add the chopped onion and cook until translucent (5-7 minutes). Add cooked onions to the bowl with bacon and let cool.
In another bowl, beat eggs with yogurt. Add maple syrup and 1 cup of the cheese. Add nutmeg and salt and pepper to taste. Add bacon and onions into yogurt mixture.
In your chilled piecrust, layer sweet potatoes and yogurt mixture and cover with remaining 1/2 cup of cheese. Bake for 30-35 minutes. Makes 10 servings.