Sweet Potato and Spinach Bake
This Sweet Potato and Spinach Bake is a nutritious, flavorful dish perfect as a main meal or side. Layers of tender sweet potatoes are combined with sauteed spinach, creamy cheese, and aromatic herbs, then baked to perfection. It’s packed with fiber, vitamins, and minerals, making it a healthy and satisfying dish for any occasion.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4–6
Ingredients
For the Bake:
2 large sweet potatoes, peeled and thinly sliced
3 cups fresh spinach (or 1 ½ cups frozen, thawed and drained)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheese (cheddar, mozzarella, or feta)
½ cup milk (or dairy-free alternative)
½ cup heavy cream (or coconut cream for a dairy-free option)
2 tablespoons olive oil or butter
1 teaspoon dried oregano
½ teaspoon nutmeg (optional, enhances flavor)
½ teaspoon salt
¼ teaspoon black pepper
For the Topping:
½ cup breadcrumbs (or crushed nuts for a gluten-free option)
¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1 tablespoon olive oil or melted butter
Instructions
Step 1: Prepare the Ingredients
1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil .
3. Peel and thinly slice the sweet potatoes (about ⅛ inch thick).
Step 2: Saute the Spinach Mixture
1. Heat olive oil in a pan over medium heat.
2. Saute onions until translucent (about 3 minutes).
3.Add garlic and cook for another 30 seconds.
4. Stir in the spinach and cook until wilted (1–2 minutes). Remove from heat.
Step 3: Prepare the Creamy Mixture
1. In a bowl, whisk together milk, heavy cream, oregano, nutmeg, salt, and pepper.
Step 4: Assemble the Bake
1. Arrange half of the sweet potato slices in the baking dish.
2.Spread half of the sauteed spinach mixture over the potatoes.
3. Sprinkle with half of the shredded cheese.
4. Repeat with another layer of sweet potatoes, spinach, and cheese.
Step 5: Add the Cream Mixture
1. Pour the milk and cream mixture evenly over the layers.
Step 6: Prepare the Topping
1. In a small bowl, mix breadcrumbs, Parmesan, and olive oil.
2. Sprinkle the topping over the bake.
Step 7: Bake & Serve
1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake uncovered for 15 more minutes until golden and bubbly.
3. Let cool slightly before serving.
Nutritional Information
(Per Serving, Approximate)
Calories: ~280
Protein: 9g
Carbohydrates: 35g
Fat: 12g
Fiber: 6g
Sodium: 400mg
Notes & Tips
Make it vegan: Use plant-based milk, coconut cream, and dairy-free cheese.
Make it gluten-free: Use gluten-free breadcrumbs or crushed almonds for the topping.
Extra protein: Add cooked lentils or chickpeas between the layers.
Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
Common Questions & Answers
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes! You can substitute white or Yukon gold potatoes for a different flavor and texture.
Q: Can I make this ahead of time?
A: Yes! Assemble the bake, cover it, and refrigerate for up to 24 hours before baking.
Q: What can I serve with this dish?
A: It pairs well with a fresh salad, roasted chicken, or grilled tofu.
Q: Can I freeze this bake?
A: Yes! Assemble, wrap tightly, and freeze before baking. When ready, bake from frozen at 350°F (175°C) for about 50 minutes.