Leave it to the French to make pies this easy & delicious! Sure, just melt some sugar & brown butter, stack up some fruit & throw puff pastry over it, call it a day! Sign. Me. Up.
Except for the fact that apart from the fruit, I don’t eat any of that stuff.
That’s not stopping me from joining in on the colorful glazed pie fun.
This sweet & savory pie is perfect for Sunday Brunch, it screams of arugula & poached eggs…. or is that just me?
Layers of root vegetables give this pie lovely consistency & structural integrity, especially since we’re skipping out on the puff pastry entirely.
Here’s why… adding a paleo-fied pie crust to this bad boy would take it from level 5 to 10 in the time consuming department. Don’t fret. I’ll link my apple pie recipe here, so you can add a paleo crust if ya want you go all traditional with it… or you just don’t eat bacon, or meat.. I got you!
40 minPrep Time
25 minCook Time
1 hr, 5 Total Time
- 2 sheet pans
- 1 large skillet, preferably cast iron (or 8x8 glass casserole dish)
- 1 garnet sweet potato
- 1 Japanese sweet potato (boniato or yama)
- 1 Okinawa sweet potato
- 4 radishes
- 4 carrots, pick the thinest, smallest ones you got
- 2 Vidalia onions
- 4 cloves garlic
- 2 sprigs rosemary
- 3 tbsp coconut oil, more for sheet pan
- 1 tbsp distilled vinegar
- 2 tbsp honey (or maple syrup, sub coconut aminos for Whole30)
- 2 tsp salt
- 6-8 slices of thick cut bacon
- Pre-heat oven to 350F
- Peel all your potatoes. Slice them in 1/4 inch thick slices. Slice radishes too. Not carrots!
- Arrange all your sliced veggies & carrots on a sheet pan lightly coated with cooking fat.
- Roast for 30 minutes. Remove from oven. Keep close to stove.
- In the meantime, peel & slice onion, mince garlic.
- Heat oil in skillet on medium, add onions & garlic, saute stirring often for 8 minutes or so, until tender and aromatic.
- Watch out for the cast iron, it gets really hot & you don't want your onions to burn or they will become bitter.
- When tender, remove onion from skillet & set aside.
- Wipe down skillet with a clean paper towel.
- When vegetables are done:
- In the same skillet on high heat: add in 1 tbsp coconut oil, vinegar & honey, stir, bring to a rapid boil.
- Remove from heat, stirring.
- Spread honey glaze evenly around skillet.
- Mince a little rosemary & sprinkle it evenly on glaze.
- Then pick one large sweet potato round and place it in the center, arrange your carrots like sun rays coming from your potato round.
- Continue to arrange vegetables in a decorative pattern.
- Sprinkle a little salt & minced rosemary on each layer as you finish it.
- Start with the small radish rounds, next I scallop the potatoes by size and color.
- After one layer of sweet potatoes I added the onion & garlic & then continued filling in the rest of the pie with scalloped potatoes.
- To make the "crust" grab your bacon slices, arrange them on the pie, lengthwise, tucking in the ends.
- Crowd the bacon, it should overlap a bit. Remember it will shrink when it cooks.
- Place the skillet in the oven. Roast for 25-30 minutes until bacon is well done & crispy.
- You can serve it as it, or flip it over on to a serving platter or cutting board in one swift motion, I recommend flipping it! That way you show off all the pretty veggies.