This is an impressive brunch or brinner (breakfast for dinner) option that pleases my whole family! You could double it and make two round pies, or even make it in a 9 x 13 inch pan to feed a crowd or have amazing leftovers.
Preheat oven to 400. Peel and slice the sweet potato with a mandolin to 1/8-inch setting (or slice thin with a knife). Generously spray a 9-inch, deep dish ceramic pie dish with an olive oil mister (or use a pastry brush to coat pie dish with a teaspoon of olive oil). Line pie dish with sweet potato slices, overlapping on bottom and up sides of pie dish. (You may have a handful leftover.) Sprinkle slices with 1/8 t. salt.
Bake sweet potato slices in pie dish at 400 degrees for 15 minutes. While sweet potatoes are cooking, brown chopped onion in cast-iron skillet with 2 teaspoons of olive oil. Cook for about 5 minutes or until lightly browned. Set aside.
Remove sweet potato pie dish from oven. Layer 4 slices of provolone cheese over sweet potato slices, overlapping if necessary. Spread browned onion on top of cheese layer. Spread canned, drained crabmeat over the onion layer. Add 3 slices of tomato on top of the crabmeat.
Beat eggs with white cheddar cheese, salt, Old Bay seasoning and fresh chives. Pour over layers in pie dish. Reduce oven to 350 and cook for 35 minutes, or until browned on top and set in center.