Description
This Sweet Potato & Spinach Bake is a comforting and nutritious casserole perfect for a wholesome vegetarian meal. Layers of thinly sliced sweet potatoes, sautéed spinach and onions, and a creamy herb-infused sauce are baked together and topped with melted cheese for a delightful dish that combines rich flavors and satisfying textures. Ideal as a main or side, it’s easy to prepare and brings vibrant seasonal produce to your table.
Ingredients
Scale
Vegetables
- 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
Dairy & Fats
- 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 tablespoon butter (for greasing the baking dish)
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- 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 to prevent sticking.
- Prepare the Sweet Potatoes: Peel and thinly slice the sweet potatoes into even rounds. A mandoline slicer can help achieve uniform slices, but a sharp knife will also work well.
- Sauté the Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
- Add Garlic and Spinach: Add the minced garlic to the skillet and cook for 1 minute until fragrant. Then add the chopped fresh spinach (or thawed and drained frozen spinach) and sauté until wilted — about 3-4 minutes for fresh, or 2 minutes for frozen. Remove skillet from heat.
- Prepare the Sauce: In a small bowl, whisk together the milk, heavy cream, dried thyme, paprika, salt, and pepper until combined. This will create a flavorful creamy sauce for the bake.
- Layer the Bake: Start by placing a layer of sweet potato slices on the bottom of the prepared baking dish. Add a layer of the sautéed spinach and onion mixture on top, then drizzle some of the cream sauce over it. Repeat these layers until all ingredients are used, finishing with a top layer of sweet potatoes.
- Top with Cheese: Evenly sprinkle the grated cheese over the top layer of sweet potatoes to add richness and a golden crust when baked.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, allowing the sweet potatoes to cook through and the flavors to meld.
- Finish Baking Uncovered: Remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the cheese is melted, bubbly, and slightly browned.
- Serve: Let the bake cool for a few minutes before serving. Enjoy it as a hearty main dish with a simple green salad or as a flavorful side dish.
Notes
- You can use any cheese you prefer such as cheddar, mozzarella, or a mix of both for varied flavor.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and use a vegan cheese.
- If you want extra flavor, consider adding a pinch of nutmeg to the cream sauce.
- Make sure to slice the sweet potatoes evenly to ensure uniform cooking.
- This dish can be prepared a day ahead and refrigerated; just bake it a bit longer when ready to eat.
