Sweet-Potato Chorizo Breakfast Strata

Ingredients

Strata

• 1 lb (450 g) sweet potato, peeled and cut into ½-inch cubes
• 1 tbsp olive oil
• ¼ tsp fine salt
• 8 oz (225 g) raw Mexican pork chorizo, casing removed
• 1 tbsp unsalted butter, for dish
• 8 oz (225 g) day-old sourdough, cut into 1-inch cubes
• 1½ cups (170 g) shredded cheddar, divided
• 7 large eggs
• 2 cups whole milk
• ½ tsp smoked paprika
• ¼ tsp fine salt, for custard
• ¼ tsp black pepper

Crema

• ½ cup plain Greek yogurt
• 1 tbsp fresh lime juice
• 1 tbsp water
• 2 tbsp chopped cilantro

Equipment

9-by-13-inch dish, baking sheet, skillet, thermometer

Allergens and ingredient notes: Wheat, egg, milk; check chorizo labels.

Step by step

1. Heat oven to 425°F (220°C). Toss sweet potato with oil and its salt on a baking sheet. Roast 20–25 minutes until tender, turning once. Meanwhile cook crumbled chorizo in a skillet over medium heat for 7–9 minutes until completely cooked and 160°F (71°C); drain excess fat.
2. Butter the baking dish. Add bread, cooked sweet potato, cooked chorizo and 1 cup cheddar; toss gently. Whisk eggs, milk, paprika, custard salt and pepper, then pour evenly over bread. Press lightly, cover and refrigerate for 30 minutes so bread absorbs custard.
3. Lower oven to 350°F (175°C). Remove covering and scatter remaining ½ cup cheddar over strata. Bake 45–55 minutes until puffed and golden, custard is fully set and center reaches 160°F (71°C). Tent with foil if browning too early.
4. Rest 10 minutes before dividing into six pieces. Stir yogurt, lime juice and measured water to a drizzling consistency. Spoon over portions and finish with cilantro.

The Devotti twist: Roasted sweet-potato cubes add soft sweet pockets throughout a spicy savory bread custard.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.