Sweet Potato Strata Recipes

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:

• Heat oven to 375 F degrees.
• Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside.
• In large skillet, heat butter over medium-high heat until melted.
• Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender.
• Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender.
• Remove from heat; set aside.
• Layer 1/2 of the potatoes onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese.
• Spoon vegetable mixture over cheese.
• Layer remaining potatoes over vegetables.
• In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired); pour evenly over potatoes.
• Cover with aluminum foil.
• Bake 1 hour or until potatoes are almost tender.
• Remove foil; top with remaining 1 cup cheese.
• Bake an additional 10 to 15 minutes or until top is golden and potatoes are tender.
• Let stand 5 to 10 minutes; cut into 8 servings.

Steps:

• In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended., Pour into crust. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.