1. Preheat oven to 400F and oil a 4 cup casserole dish with coconut oil. Prepare pasta as per package instructions. Be sure to leave it al dente.
2. To make the sauce: Peel the sweet potato, stab with fork a couple of times, and place in the microwave on 'potato' setting. Meanwhile, combine all sauce ingredients in a blender. Add cooked sweet potato, and blend until smooth.
3. Meanwhile, fry bacon in a large frying pan, cooking for 2-3 minutes per side. Remove from pan, dab with paper towel and cut into bits. Set aside
4. To make topping: combine all ingredients in a small bowl and set aside.
5. Whip eggs with hand held mixer until frothy. In a large bowl, combine cooked pasta, prepared sauce, bacon bits, frothed eggs, and green onions/chives. Stir to combine.
6. Drop mixture into prepared casserole dish and top with topping.
7. Cook in the preheated oven for 25-30 minutes, or until the top is golden brown. Allow to cool for 5 minutes before serving.

Makes 4- 6 servings.

1. Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
2. Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
3. While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
4. Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.

Makes 4 servings.