Ummm, all I’ve got to say is, how delicious does this look? Well trust me, it tastes even more delicious.
I originally tried this recipe with Butternut squash and kale, as made by the lovely Molly Wizenberg of Orangette. It was so amazing that I wanted to share it with all my dear readers (all 5 of you!), but I decided to update it with a little Southern twist. Southern being sweet potatoes and collard greens, of course. Swoon. I think grandma would be proud!
(Too bad nobody was home when I pulled it out of the oven. Oh well, more for me. At least I went for a long hike afterwards. And then went back for seconds!)
SWEET POTATO AND CHEDDAR BREAD PUDDING
Adapted from Bon Appetit, November 2009
2 pounds sweet potatoes or yams, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided
7 eggs
2 1/2 cups half-and-half or milk, or mix of both
6 tablespoons dry white wine
2 teaspoons dijon mustard
1 day old baguette, torn into chunks
1 cup shallots, chopped (3 – 4 large)
2 bunches greens (kale, swiss chard, collards, etc), ribs removed and roughly chopped
8 ounces sharp cheddar cheese, grated
Kosher salt and pepper, to taste
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.
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.
Heat remaining olive oil in large dutch oven. Add shallots and saute 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).
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. YIELDS: 6 – 8 servings.
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Wow. I love sweet bread pudding and this looks like a great side dish! I think my husband may be leery of the combo of sweet potatoes and cheese, but I bet this is really good! I bet it has that yummy sweet/savory thing going on, plus it has veggies, so it’s healthy!
Sweet potato and cheddar sounds like a really nice combo for a bread pudding.