Made With
Potato BreadIngredients
2 Pounds Sweet Potatoes or Yams, peeled and cut into 1-inch cubes
4 Tablespoons Olive Oil, divided
7 Large Eggs
2 1/2 Cups Half-and-Half or Milk, or mix of both
6 Tablespoons Dry White Wine
2 Teaspoons Dijon Mustard
6-8 Cups Day Old Martin’s Potato Bread, torn into chunks
1 Cup (3 - 4 Large) Shallots, chopped
2 Bunches Greens (Kale, Swiss Chard, Collards), ribs removed and roughly chopped
8 Ounces Sharp Cheddar Cheese, grated
Salt and Pepper, to taste
Serves: 6-8
Directions
Step 1
Preheat oven to 400 degrees. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on rimmed baking sheet. Roast for 25 minutes, or until tender, stirring occasionally. Remove sweet potatoes and reduce oven temperature to 350 degrees.
Step 2
Meanwhile, in a large bowl whisk half-and-half, eggs, white wine, and mustard. Season liberally with salt and pepper. Add bread cubes to egg mixture and gently toss. Allow to soak for 30 minutes.
Step 3
Heat remaining olive oil in large Dutch oven. Add shallots and sauté until tender, about 5 minutes. Add greens and cover; cook approximately 2 minutes. Remove cover, season with salt and pepper, and cook for an additional 10 minutes (until greens are wilted but still have a little bite).
Step 4
Grease a 9 x 13 casserole dish. Spread with half of the bread mixture. Add half of the greens, then half of the sweet potatoes. Sprinkle with one-half of cheese. Repeat with remaining bread, greens, sweet potatoes, and cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue cooking for additional 20 minutes.
