Sometimes inspiration comes from the strangest places. Such was the case yesterday when a friend posted a video on Facebook. The recipe was in German, and with our bandwidth running low, I could not watch the video. The photo of this savory pie told the story and my friend confirmed the ingredients: white potatoes, shredded cheese, bacon, salt and pepper. The photo was incredible, so I thanked my friend for sharing the recipe and told her I would be making this for dinner….and I did! I took a little creative license with the recipe; substituting sweet potatoes for the white potatoes, adding sliced onions, and a few extra spices to boost the flavor.
The photo showed that this was prepared in a cast iron skillet, but I opted for a deep dish pie plate. The baking time is about 2 hours, but it’s well worth the wait. The most difficult part of this recipe is the smell wafting through the house, waiting for this savory pie to finish baking.
2 Medium Organic Sweet Potatoes (peeled and sliced into 1/8 inch rounds)
1 Medium Organic Onion (sliced thinly)
1 1/2 Cups Shredded Cheddar Cheese
1 Pound of Sliced Bacon (or more if you love bacon)
Sea Salt (to taste)
Freshly Ground Pepper (to taste)
Optional: 2 teaspoons Organic Ground Ginger, 2 teaspoons Turmeric, 2 teaspoons Smoked Paprika.
NOTE: I placed a baking sheet on the lower rack of the oven in case this pie oozed, and it did! You can place the pie plate/skillet directly on the baking sheet to catch any drippings….I will do this next time.
Preheat oven to 350 degrees F.
In a large bowl toss the sliced sweet potatoes and onion slices with the salt pepper and optional seasonings.
Line the pie plate or cast iron skillet with bacon slices.
Layer the sweet potatoes and onions on top of the bacon.
Add a layer of shredded cheese.
Top with another layer of sweet potatoes followed by more cheese.
Press down gently to compress the ingredients in the pie plate/skillet.
Top with sliced bacon to form a spiral pattern, tucking the ends of the bacon into the edge of the pie plate.
Bake for 2 hours or until the potatoes “are pliable/yield” when a fork is inserted.
Allow to cool for 10 minutes before slicing.