Page 8 - Leisure Living Magazine May 2018

Healthy Sweet Potatoes
Continued from page 7
Breakfast Strata With Sweet Potatoes
Serves 10 to 12
Ingredients:
1 tablespoon cooking oil
1 pound orange-fleshed sweet potatoes, cut
into 3⁄4-inch dice (about 31⁄4 cups)
12 ounces loose breakfast sausage or breakfast
sausage patties
One 7-ounce can chopped green chiles Nonstick cooking spray
10 ounces crusty Italian or French bread, with
crusts cut or torn into 3⁄4-inch pieces (about
10 cups)
4 ounces chèvre (spreadable goat cheese),
crumbled (about 1 cup)
3 tablespoons chopped fresh sage 8 large eggs
2 cups milk
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
Instructions:
In a large skillet over medium heat, warm the oil. Add the sweet potatoes and cook, stirring occasionally, for 5 minutes. Add the sausage and cook, breaking it up and stirring occasionally, until the sweet potatoes are lightly browned and tender and the sausage is cooked through, about 8 minutes. Stir in the chiles and set the skillet aside.
Coat a 21⁄2- to 3-quart casserole dish with cook- ing spray. Arrange 1⁄3 of the bread in the dish. Top with 1⁄3 of the sweet potato mixture, 1⁄3 of the cheese and 1⁄3 of the sage. Repeat 2 times. Set aside.
In a large bowl, whisk the eggs, milk, salt and pepper. Pour the egg mixture over the casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.
Meanwhile, preheat the oven to 350° F.
Cover the casserole with foil and bake for 50 minutes. Remove the foil and continue baking un- til the top is browned and the center is set, about 10 minutes. Let stand 10 minutes before cutting and serving.
For more information about California sweet potatoes and for delicious recipes, visit www.cas- weetpotatoes.com.
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8 |LeisureLiving May 2018
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