Description
This Sweet Potato & Spinach Bake is a hearty and nutritious dish, featuring layers of tender sweet potatoes and fresh spinach, baked together in a savory, cheesy sauce. It’s perfect as a side dish for dinner or as a main for a lighter meal. Easy to make and full of flavor, it’s a great way to enjoy healthy ingredients!
Ingredients
Scale
- 2 large sweet potatoes, peeled and thinly sliced
- 3 cups fresh spinach, chopped (or 2 cups frozen spinach, thawed and drained)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup grated cheese (cheddar, mozzarella, or a mix)
- 1/2 cup milk (or non-dairy milk for a dairy-free option)
- 1/4 cup heavy cream (or use non-dairy cream for dairy-free)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon butter (for greasing the baking dish)
Instructions
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Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish (about 9×9 inches) with butter or cooking spray.
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Prepare the Sweet Potatoes:
- Peel and thinly slice the sweet potatoes into even rounds. If you have a mandoline slicer, it will make this process easier, but a knife works just fine.
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Sauté the Onions and Garlic:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened.
- Add the garlic and sauté for another minute until fragrant. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes (or if using frozen spinach, cook for 2 minutes after thawing and draining it). Remove from heat.
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Prepare the Sauce:
- In a small bowl, whisk together the milk, heavy cream, thyme, paprika, salt, and pepper.
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Layer the Bake:
- Start by layering a few slices of sweet potato on the bottom of the prepared baking dish. Add a layer of the sautéed spinach and onion mixture, then pour some of the cream mixture over it. Repeat the layers until all ingredients are used up, finishing with a layer of sweet potatoes on top.
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Top with Cheese:
- Sprinkle the grated cheese evenly over the top layer of sweet potatoes.
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Bake the Dish:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
- After 30 minutes, remove the foil and bake for another 15-20 minutes, or until the sweet potatoes are tender and the cheese is melted and bubbly.
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Serve:
- Let the dish cool for a few minutes before serving. This dish can be enjoyed as a side or as a main dish with a simple salad on the side.
Notes
- Make it Vegan: You can use non-dairy milk (like almond or oat milk), dairy-free cream, and vegan cheese to make this dish completely plant-based.
- Add Protein: For a more substantial meal, add cooked chicken, bacon, or chickpeas to the layers.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Side Dish, Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 9g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg