3 cups 3/4-inch-cubed sweet potatoes (about 1 1/2 lb.) |
1 cup chopped red onion |
2 tablespoons olive oil |
1 teaspoon seasoned pepper |
6 cooked bacon slices, crumbled |
1/4 cup chopped fresh flat-leaf parsley |
1 (14.1-oz.) package refrigerated piecrusts |
2 cups (8 oz.) shredded gruyère cheese |
1 1/2 cups half-and-half |
4 large eggs |
1 teaspoon chopped fresh rosemary |
1/2 teaspoon salt |
garnish: fresh rosemary sprigs |