Most love that sweet, sweet goodness of sweet potatoes covered in brown sugar and gooey marshmallows. But we also know that not everyone has a sweet tooth or maybe they don’t enjoy sugary things alongside their savory meal. Savory Sweet Potato Pudding is the savory solution for those who aren’t seeking that amount of sweetness! The tender spuds are mixed with veggies and cheese to create a side dish that’s perfect for a holiday table and won’t make your teeth ache from all that sugar! It’s a flavorfully fun take on a classic, and we’re all about it. Leave the savory-seekers at your table overjoyed thanks to this Savory Sweet Potato Pudding!
Ingredients
- 2 1/2 pounds sweet potatoes, peeled and cut into 2-inch-thick cubes
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 8 bacon slices, thick-cut
- 1/2 cup sweet onion, chopped
- 1 (5-ounce) package baby spinach
- 1 (8-ounce) loaf French bread, cut into 1-inch cubes
- 6 large eggs
- 2 1/2 cups half-and-half
- 2 ounces parmesan cheese, grated
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with foil, then lightly coat it with cooking spray. Also, coat a 9×13-inch baking dish with cooking spray.
Step 3 –On the prepared baking sheet, add the sweet potatoes, the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and toss to coat.
Step 4 –Roast the coated sweet potatoes, stirring halfway through, until they are just tender, about 20-25 minutes.
Step 5 –While the sweet potatoes are roasting, in a large skillet over medium heat, cook the bacon slices, in batches, until they are crisp, about 10-12 minutes.
Step 6 –Transfer the bacon to a paper-towel-lined plate to drain and cool, reserving 2 tablespoons of the bacon drippings in the skillet.
Step 7 –Crumble the cooled bacon.
Step 8 –Transfer the sweet potatoes from the oven and set them aside.
Step 9 –Reduce the oven temperature to 350 degrees F.
Step 10 –Add the onion to the hot bacon drippings and cook over medium heat until it is just tender, about 2-3 minutes.
Step 11 –Add the spinach to the onion and cook until the spinach begins to wilt, about 1 minute.
Step 12 –Add the bread cubes and the crumbled bacon to the spinach mixture and stir to completely incorporate.
Step 13 –In a large bowl, whisk the eggs, the half-and-half, the parmesan, the remaining salt, and the remaining pepper together.
Step 14 –Add the spinach mixture to the egg mixture and stir gently to combine.
Step 15 –Gently stir the roasted potatoes into the pudding mixture.
Step 16 –Spoon the sweet potato pudding into the prepared baking dish.
Step 17 –Bake the sweet potato pudding until it is golden-brown and set in the middle, about 45-50 minutes.
Step 18 –Let the sweet potato pudding stand for 10 minutes.
Step 19 –Serve.
