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Sweet Potato & Spinach Bake

A creamy and cheesy casserole combining sweet potatoes and spinach, perfect for a comforting meal with easy cleanup and family-friendly appeal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetable Layer
  • 3 large sweet potatoes, sliced Slice evenly for uniform cooking.
  • 4 cups fresh spinach Can substitute with thawed frozen spinach.
  • 1 onion, chopped
  • 2 cloves garlic, minced Toast garlic for added depth of flavor.
  • 1 cup shredded cheese (like mozzarella or cheddar) Feel free to substitute with favorites or dairy-free options.
Seasoning and Liquid
  • 1 teaspoon olive oil For sautéing the onion and garlic.
  • 1 teaspoon dried oregano
  • 1 cup vegetable broth Can substitute with chicken broth or water.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
Layering
  1. In a baking dish, layer half of the sweet potatoes.
  2. Add half of the sautéed onion and garlic mixture, followed by half of the spinach and half of the cheese.
  3. Repeat the layers with the remaining ingredients.
Baking
  1. Pour vegetable broth over the layers, season with salt, pepper, and oregano.
  2. Cover with foil and bake for 30 minutes.
  3. Remove the foil and bake for an additional 15 minutes until the sweet potatoes are tender and the cheese is bubbly.
Serving
  1. Let it cool slightly before serving.

Notes

Store leftovers in the fridge for up to 5 days or freeze for about three months. Reheat in the oven for the best results. Consider adding spices like cumin or paprika for a different flavor. Add cooked chicken or chickpeas for extra protein.