Savory Sweet Potato Bread Pudding

First let’s roast the sweet potatoes. Preheat oven to 400ºF. Simply place the potatoes on a large rimmed sheet pan in an even layer and drizzle over the olive oil and sprinkle with salt and pepper. Toss this around to coat and roast in the preheated oven for 30 to 35 minutes or until fork tender. Once the sweet potatoes are done remove them from the oven, set them aside to cool and turn the oven down to 350ºF.

In a large skillet over medium heat, sauté the onion in the butter till translucent then add the garlic and sauté a few more minutes. Next add your white wine and allow this to simmer for a few minutes then turn the heat off and set aside.

Lastly in a large bowl add the bread, sweet potatoes, onion mixture, cream, eggs, Parmesan cheese, maple syrup, nutmeg, allspice, sugar and a dash of salt and pepper and give this a big stir to combine all the ingredients. Place the bowl in the fridge for about 15 minutes to allow the bread to soak up all the goodness.

Now tumble you pudding into a buttered dish (I used a large oval baker but a 9×13 should also work) and bake for 50 to 55 minutes or until golden brown.

Instead of a sweet potato casserole for Thanksgiving I wanted to do something a little different this year. So how about a pudding instead of a casserole? That sounds just different enough to be amazing.