Sweet Potato and Mushroom Strata Recipe
This savory strata makes the most of sweet potatoes, mushrooms, some day-old bread, cheese and eggs. Ingredients I happened to have laying around after a holiday dinner. Turns out mixing all these things in a baking dish and tossing them in an oven makes for one incredible brunch meal.
Plus, you don’t have the guilt of tacking on a fat-man’s breakfast after an already indulgent evening of holiday dinners and leftovers. Want to make it extra healthy? Try adding some chopped greens: kale, spinach, chard or other heavy greens. Great bright flavor and added nutrition.
Although any mushroom can be used, wild mushrooms like chanterelles or shiitakes give this dish added flavor.
Going for indulgent? Add smoked gouda or a mixture of other cheeses at the end to melt into a topping of bubbly goodness.
- 4 cups crusty French bread, cut into 1-inch cubes
- 1 large yam, peeled and cut into ½ inch pieces
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 cup diced yellow onion
- 8 strips thick-sliced bacon, cut into ½ inch pieces
- 3 cups sliced mushrooms, any variety
- 1 Tbsp fresh thyme, washed and removed from the stem
- 9 eggs
- 1 1/2 cups milk
- 1 1/4 cup heavy cream
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups smoked gouda or other cheese (optional)
- The day before making this dish, spread the bread pieces out on a baking dish and let them dry out for at least 12 hours. Or, use day-old bread that is already drying out.
- Preheat the oven to 375 degrees.
- Grease a 9x13 inch baking dish and set aside.
- In a mixing bowl, toss the yam pieces with the olive oil until coated.
- Spread out evenly on a baking sheet and roast for 20 minutes.
- Meanwhile, melt the butter in a large pan over medium heat. Add the onion and sauté until translucent and beginning to caramelize (about 8 minutes).
- Add the bacon pieces and sauté until bacon is well cooked but not crispy (another 7 to 8 minutes).
- Add the mushrooms and cook until they soften and shrink (5 to 7 minutes).
- Remove from heat and toss with the fresh thyme.
- In a separate bowl, whisk together the eggs, milk, cream, salt and pepper.
- In the baking dish toss the bread cubes with the mushroom mixture and cooked yams.
- Pour the egg mixture overtop, making sure some of the egg seeps down into the bread.
- Let sit at room temperature for 20 to 30 minutes before baking.
- This will allow the bread to absorb the egg and results in a custard-like consistency.
- Bake for 55 to 65 minutes, or until the egg is cooked through and no longer watery.
- Add cheese, if using, and bake until bubbly. remove from oven.
- Let cool for a few minutes, slice into squares and serve warm.