Ham and Sweet Potato Strata

Spring brunch time is nigh, and this “strata” features the classic pairing of ham and sweet potatoes.  Technically the method here doesn’t layer the ingredients, thus a strata, but over the years I’ve found the layering process doesn’t make a big difference in the end result.  So, I opt for an easier preparation.

If you feel the need, you can layer the ham-sweet potato-kale-onion mixture with slices of bread and cheese, then pour the milk-egg mixture over all.  Or go with the simpler version here and mix everything together in a big bowl and transfer it to the baking dish.

I include kale to ramp up the nutritional factor and top it with just a bit of pepper jack cheese for a crispy-yet-melty topping.

It’s right for any meal really, brunch or dinner.  Every time I prepare a strata, a savory bread pudding, I always wonder why I don’t make them more often. They are easy enough, and often an excellent vessel for bits of leftover meats and vegetables.  As with many of my recipes, pandemic or not, this one is flexible on ingredients and flavorings.  Eggs, half-half, and bread are the basis upon which you build with additional ingredients that influence the resulting dish.

I happened to have a package of ham steak and leftover, roasted sweet potatoes, which are the basis here.  And yes, kale is a staple at our house.  If you enjoy this recipe, check out an earlier post for Piedmont Brunch, using sausage, zucchini and bell peppers.

A few advance tips:

1. Any bread you like will work. If using a crusty baguette or bậtard, you may want to trim off some of the crust for a more tender result.  Or not, if you enjoy the extra crunch.
2. Do not be tempted to use lower fat dairy. This results in the custard separating when it’s baked.  I have used all sorts of combinations to come up with 2 cups, including whole milk, half-and-half and heavy cream.

Ham and Sweet Potato Strata

Makes a 2-quart capacity dish

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Ingredients

  

• 4 ounces bread cut into 3/ 4" cubes, about 3 - 4 cups
• 1 - 2 teaspoons olive oil
• 12 ounces fully cooked ham cut into 1/ 2" cubes, about 2 cups
• 2 cups cooked sweet potato cut into 1/ 2" cubes
• 1 medium bunch kale (I use Lacinato or Dino Kale) sliced crosswise in 1/ 2" wide strips, about 2 - 3 cups
• 1 cup yellow onion diced
• 5 extra-large eggs
• 2 cups half and half
• 1 teaspoon dry mustard powder
• Pinch cayenne pepper to taste
• Salt and freshly ground pepper to taste
• 5 ounces jalapeno jack cheese shredded, about 1 cup

Instructions

 

• Preheat the oven to 350°F. Spread bread cubes on baking sheet. Bake for 10-15 minutes, until dry and firm. Remove from oven and let cool. (You can turn off the oven at this point, as baking the entire dish won't be for awhile.)
• Heat olive oil in a large skillet on medium heat, add onions and cook stirring frequently until they become soft and translucent. Add the sliced kale and continue cooking until the kale has just barely wilted. Transfer the onion-kale mixture into a large mixing bowl, at least 3-quart size. Add the ham and sweet potatoes, then gently stir to combine.
• In a medium mixing bowl, combine the eggs, half and half, grated cheeses, dry mustard, cayenne pepper, salt and freshly ground black pepper. Make sure the eggs are fully scrambled within this custard mixture. Pour the custard mixture over the ham-sweet potato, kale-onion mixture; then fold in the bread and cheese.
• Pour everything into a well-buttered 2-quart baking dish. Cover with plastic wrap and refrigerate at least four hours, up to 24 hours.
• When ready to bake, position an oven rack in the middle position of the oven and preheat the oven to 350°. Remove the plastic wrap from the dish and place it in the oven. Bake for one hour or until fully set. Test for doneness by inserting a clean knife into the center of the dish. If it comes out clean, the custard is set. It should be nicely browned and puffy; and pulling slightly away from the sides of the dish. It will settle as it cools, so know that gorgeous puff is fleeting.