Sweet Potato Apple Strata Recipes

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

Steps:

• Put half the bread cubes in a lightly oiled 11x 8 inch baking dish.
• Distribute cream cheese cubes over bread cubes.
• Top with apples and raisins; cover with remaining bread cubes.
• In a bowl, whisk the eggs, milk, brown sugar, cinnamon, cloves, and nutmeg together.
• Pour over bread mixture; be sure bread is completely covered.
• Cover and refrigerate for several hours or overnight.
• Preheat oven to 375°; bring strata to room temperature before baking.
• Bake, uncovered, 50-55 minutes, until set.
• Let stand 10 minutes; sprinkle with powdered sugar or pass maple syrup at the table.
• Cut into squares and serve.

Steps:

• Prepare at least 24 hours in advance of serving.
• Preheat the oven to 400 degrees and butter a 9 x 12 baking dish.
• Layer the slices of potatoes in the pan. Begin and end with sweet potatoes. Five to eight layers depending on how thin the potatoes are sliced.
• In a sauce pan, combine the cream, syrup and brown sugar. Bring to a boil and stir constantly. Remove the mixture from the heat and pour over the layered potatoes.
• Cover with foil and bake for 40 minutes. Let cool and cut into 2 x 2 inch squares while still in the pan. Refrigerate for 24 to 48 hours. If you don't, it won't set properly and will be "soupy".
• Before serving cover and microwave on a safe plate or serving platter.
• Enjoy!

Steps:

• Bake sweet potatoes in a 400°F oven for 1 hour.
• While potatoes are baking, place cinnamon stick and cider in a saucepan over medium heat and cook until reduced to less than 1/2 cup.
• While cider is reducing, core, peel and dice the apples.
• When the cider has reduced, remove the cinnamon stick and add the apples.
• Cook until tender, stirring occasionally.
• Stir in maple syrup and transfer to a loaf-shaped 1 1/2 quart casserole.
• Peel sweet potatoes and place in a food processor with the rum and butter.
• Process to a smooth purée.
• Spread sweet potatoes evenly over apple layer.
• Reduce oven heat to 350°F Bake for 30 minutes before serving.