Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 1 large sweet potato (peeled and grated or chopped in a food processor)
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 2 granny smith apples (peeled and thinly sliced)
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups gruyere cheese (shredded)
  • 5 large eggs
  • 1 1/2 cups milk
  • 1 tablespoon fresh sage (finely chopped)
  • 1/2 loaf french baguette (crusts trimmed, cut into 1/2" thick slices)

Instruction

  • Heat one tablespoon of the oil in a large skillet with a lid over medium to medium high heat. Add the apples and nutmeg and sauté, stirring occasionally until the apples are tender, but not mushy. Transfer apples to a small bowl and set aside.
  • Heat the remaining tablespoon of oil in the skillet and add the sweet potato to the pan. Stir.  Sprinkle with half of the salt and pepper. Place the lid on the skillet so that it's slightly askew and cook the potatoes, stirring occasionally until just tender, about 5 minutes. Transfer the potatoes to a bowl and set aside.
  • In a large bowl, whisk the eggs together, then add the milk, sage and remaining salt and pepper.
  • Spray an 8" or 9" casserole dish with vegetable spray. Line the bottom of the casserole with half of the french bread slices. 
  • Add the sautéed sweet potatoes and spread evenly over the bread. 
  • Sprinkle half of the gruyere cheese over the sweet potatoes. 
  • Layer the sautéed apples evenly over the cheese. 
  • Top the apples with the remaining bread slices, breaking or tearing any pieces that don't fit and wedging them into open spaces.
  • Pour the egg mixture evenly over the casserole.  Lightly press the top of the casserole with your hands to start it soaking up the custard.  Cover with plastic wrap and refrigerate overnight.
  • The next day, preheat the oven to 350°. Remove the casserole from the refrigerator while the oven preheats. Bake the strata for 50-65 minutes or until top is crusty and golden and the egg custard has set. 
  • Let the strata rest for 10 minutes before serving.