Description
A delicious bundt bake highlighting sweet potatoes, cheese, and vegetables.
Ingredients
Scale
- 2 cups Sweet Potatoes
- 1 cup Leeks
- 4 cups Baby Spinach
- 2 tablespoons Butter
- 4 cups Baguette
- 1 cup Tasty Cheese
- 2 tablespoons Fresh Thyme
- 1 cup Semi-Dried Tomatoes
- 2 cups Cottage Cheese
- 8 large Eggs
- 1 cup Milk
- 2 tablespoons Dijon Mustard
Instructions
- Preheat the oven to 180°C fan-forced. Brush the inner surface of a fluted bundt pan with butter and sprinkle with Parmesan cheese.
- Microwave sweet potatoes for 5 minutes or until tender, then let cool.
- Cook leeks in the microwave for 1-2 minutes until soft, then set aside.
- Wilt spinach in the microwave for 2 minutes, then drain thoroughly.
- In a large bowl, combine baguette cubes, remaining Parmesan, thyme, semi-dried tomatoes, leeks, spinach, and half of the sweet potato. Mix well.
- Press half of the bread mixture into the bottom of the bundt pan and distribute remaining sweet potato cubes on top.
- Dollop cottage cheese across the sweet potatoes, then layer remaining bread mixture on top.
- Whisk eggs, cottage cheese, milk, and Dijon mustard in another bowl. Season and pour over bread mixture in bundt pan.
- Cover and refrigerate for at least 2 hours or overnight.
- Bake for 35 minutes, then reduce oven to 160°C, cover with foil, and bake for an additional 25 minutes.
- Rest for 30 minutes after baking before inverting onto a serving plate. Garnish with extra Parmesan and thyme.
Notes
- Provides sweetness and texture; butternut squash can be used for a similar flavor profile.
- Leeks add a mild onion flavor; substitute with green onions or shallots if unavailable.
- Baby spinach contributes nutrition and vibrant color; use Swiss chard for a heartier option.
- Butter coats the bundt tin for easy release; can substitute with olive oil for a vegan option.
- Baguette acts as the base providing structure; use gluten-free bread for gluten-sensitive diets.
- Tasty cheese enhances flavor and creaminess; cheddar works as an alternative.
- Fresh thyme imparts aromatic flavor; dried thyme can be used.
- Semi-dried tomatoes provide bursts of flavor; fresh tomatoes may work.
- Cottage cheese contributes creaminess and protein; substitute with ricotta for a different texture.
- Eggs are essential for binding; egg substitutes may be used.
- Milk adds moisture; non-dairy milk can be used.
- Dijon mustard enhances flavor complexity; yellow mustard can be used.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 150mg