Preheat oven to 400 degrees. While oven is heating grate sweet potato using a box grater or your food processor. Mix grated sweet potato with 1 tablespoon of avacado oil. Press sweet potato mixture into the bottom and sides of a well greased pie dish to form crust. Bake for 15-20 minutes or until soft and edges begin to brown.
While crust is cooking. Heat a skillet over medium heat and cook diced bacon until crisp. Remove bacon and let drain on a paper towel and set aside.
Pour out all but 1 tablespoon of the bacon grease from skillet. Add in chopped collard greens and cook over medium-low heat until wilted. Transfer cooked greens to a mixing bowl and let cool.
Once sweet potato crust is done. Remove from oven and lower temperature to 375 degrees.
In a large bowl whisk together eggs, garlic powder, salt and pepper. Add egg mixture and bacon to the collard greens. Mix well.
Pour mixture into sweet potato crust evenly. Bake for 25 minutes or until eggs have set. Remove from oven and let cool 10-15 minutes before serving.