Why You’ll Love This Recipe

This bake blends sweet and savory flavors with a creamy texture that’s both indulgent and healthy. It’s easy to prepare, packed with vitamins, and features a golden cheese topping that adds a wonderful crisp finish. Perfect for family dinners or meal prep, this dish is both versatile and crowd-pleasing.

Ingredients

3 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
6 cups fresh spinach, roughly chopped
1 small onion, diced
3 cloves garlic, minced
1 cup shredded mozzarella or cheddar cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream or half-and-half
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1/2 tsp smoked paprika or nutmeg (optional)
Fresh thyme or rosemary for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare Sweet Potatoes:
Toss sweet potato slices with 1 tablespoon olive oil, salt, pepper, and smoked paprika or nutmeg if using.
Spread evenly on a baking sheet and roast for 20 minutes until just tender.
Sauté Spinach and Aromatics:
Heat remaining olive oil in a skillet over medium heat.
Sauté onion and garlic until translucent and fragrant.
Add spinach and cook until wilted. Season with salt and pepper.
Assemble Bake:
Layer half the roasted sweet potatoes in the baking dish.
Spread sautéed spinach and onions over the potatoes.
Layer remaining sweet potatoes on top.
Add Cream and Cheese:
Pour heavy cream evenly over the layers.
Sprinkle mozzarella and Parmesan cheese on top.
Bake:
Bake uncovered for 25-30 minutes until bubbly and golden brown on top.
Serve:
Garnish with fresh thyme or rosemary if desired.
Let cool slightly before serving.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Roast time: 20 minutes
Bake time: 30 minutes
Total time: 1 hour 5 minutes

Variations

Vegan: Use plant-based cream and cheese alternatives.
Spicy: Add crushed red pepper flakes or diced jalapeños.
Different Greens: Substitute kale or Swiss chard for spinach.
Herbs: Experiment with sage, oregano, or basil.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F until warmed through or microwave individual portions.

FAQs

Can I use frozen spinach?

Yes, thaw and drain well before sautéing.

How do I know when sweet potatoes are tender?

Pierce with a fork; they should be soft but not mushy.

Can I make this dish ahead?

Yes, assemble and refrigerate before baking; add extra baking time if cold.

Can I freeze leftovers?

Yes, freeze in portions for up to 2 months.

What cheese melts best?

Mozzarella and cheddar melt well and provide good flavor.

Is this dish gluten-free?

Yes, naturally gluten-free.

Can I add nuts or seeds?

Toasted pecans or pumpkin seeds add nice texture.

How do I prevent the dish from drying out?

Use enough cream and cover loosely with foil if needed during baking.

Can I make individual servings?

Yes, use ramekins and adjust cooking time accordingly.

What sides pair well?

Serve with a crisp green salad or roasted vegetables.

Conclusion

Sweet Potato & Spinach Bake is a nutritious and delicious casserole that beautifully balances sweet, savory, and creamy flavors. Easy to prepare and packed with wholesome ingredients, it’s a perfect dish for family dinners or meal prep that everyone will enjoy.