Description
This Sweet Potato & Spinach Bake is a comforting and nutritious casserole that layers thinly sliced sweet potatoes with sautéed spinach and onions, all enveloped in a creamy, seasoned sauce and topped with melted cheese. Perfect as a hearty side dish or a vegetarian main, this bake combines the natural sweetness of sweet potatoes with the savory depth of sautéed greens and aromatic herbs.
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 & Oils
- 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)
Spices & 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 using a knife or mandoline for uniform thickness, which helps in even cooking.
- 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 sauté for 1 minute until fragrant. Then add the chopped fresh spinach (or thawed and well-drained frozen spinach) and cook until wilted, about 3-4 minutes for fresh or 2 minutes for frozen. Remove the skillet from heat.
- Prepare the Sauce: In a small bowl, whisk together milk, heavy cream, dried thyme, paprika, salt, and pepper until well combined.
- Layer the Bake: Begin layering in the prepared baking dish: place a layer of sweet potato slices first, then spread a layer of the sautéed spinach and onion mixture over the potatoes. Pour some of the cream mixture on top. Repeat these layers until all ingredients are used, finishing with a layer of sweet potato slices on top.
- Top with Cheese: Sprinkle the grated cheese evenly over the final sweet potato layer to create a golden and flavorful crust once baked.
- Bake: Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the sweet potatoes are tender when pierced with a fork and the cheese on top is bubbly and golden brown.
- Serve: Allow the bake to rest for 5 minutes before serving to let it set slightly for easier slicing and serving.
Notes
- For a dairy-free version, substitute milk and heavy cream with plant-based alternatives and use dairy-free cheese.
- You can add a pinch of nutmeg to the cream mixture for a warm, aromatic flavor.
- Make sure frozen spinach is thoroughly thawed and drained to avoid excess moisture in the bake.
- Use a mandoline slicer for perfectly even sweet potato slices, which promote even cooking.
- This dish can be prepared ahead of time; just assemble and refrigerate, then bake when ready.
