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Queen of Sheba Strata by Cathi Iannone

4 cup s
sweet potatoes (very thinly sliced)
1 1/2 cup s
whole wheat flour
1 1/2 teaspoon s
baking powder
1/2 cup
onion (grated with a cheese grater)
2/3 cup
ricotta cheese
1 can
Wolfgang Puck Creamy Butternut Squash Soup (14.5 ounce)
1/4 cup
canola oil, plus 1 tablespoon for greasing pan
eggs (beaten)
1 1/2 tablespoon s
tablespoons berbere, Ethiopian spice blend
garlic cloves ( push through garlic press)
2 tablespoon s
tablespoons fresh flat-leaf parsley (finely chopped)
1 teaspoon
teaspoon salt
1/2 teaspoon
teaspoon pepper
  1. Preheat oven to 350 degrees. 
  2. In a large bowl, sift the flour with the baking powder. 
  3. Grease the interior of a 10 inch spring form pan with one tablespoon of canola oil. 
  4. Line the interior circumference of the spring form pan with 5 or 6 slices of sweet potatoes. 
  5. To the bowl of flour mixture, add all the above remaining ingredients and mix thoroughly until all ingredients are incorporated. 
  6. Spread into the spring form pan and bake for one hour. Allow to cool for at least 10 minute before serving. Serves 8 people.
Average: 1.5 (2 votes)

About this Recipe

Flavorful layers of sweet potato, ricotta, eggs and Wolfgang Puck® Creamy Butternut Squash Soup are baked together in the award-winning Queen of Sheba Strata Recipe that serves 8.

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