This unique recipe is absolutely perfect for the holidays. Enjoy! 

Savory sweet potato bread pudding

2 1/2 pounds of sweet potatoes, peeled and cubed 

1 Tbsp. olive oil

1 1/2 salt

1/2 tsp. Pepper

8 thick cut bacon slices 

1/2 cup chopped sweet onion

1  5-oz. pkg. baby spinach

1 8-oz. French bread loaf, cut into 1-inch cubes 

6 large eggs

2 1/2  cups half and half 

2 oz. Parmesan cheese, grated

Preheat oven to 400 degrees. 

Toss together sweet potatoes, olive oil, 1/2 tsp. salt, and 1/4 tsp. Pepper and spread on a lightly oiled cookie sheet. Bake until potatoes are tender, 20-25 minutes. 

Meanwhile cook bacon until crisp. Drain on paper towels, reserving 2 Tbsp. of the bacon drippings. Crumble bacon. 

Remove potatoes from oven and reduce oven temp to 350 degrees. 

Cook onion in the bacon drippings until tender. Add spinach and cook until spinach begins to wilt, about 1 minute. Add bread cubes and crumbled bacon to spinach mixture, stirring to completely incorporate. 

Whisk together eggs, half and half, Parmesan, and remaining 1 tsp. Salt and pepper in a large bowl. Stir in bread cube mixture stirring gently. Add roasted sweet potatoes. 

Spray a 9x13 baking dish and pour mixture into. Bake at 350 degrees until golden brown and set in the middle, 40-45 minutes. Let stand 10 minutes before serving. 

Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at