Description

Sweet Potato & Spinach Bake is a hearty and wholesome casserole combining naturally sweet roasted sweet potatoes with tender sautéed spinach, all layered in a creamy, cheesy sauce. This comforting dish is perfect as a nutritious vegetarian main or side, featuring a golden melted cheese topping and rich flavors that everyone will love.

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)

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Instructions

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 tbsp 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.

Notes

Use plant-based cream and cheese to make this vegan.Substitute kale or Swiss chard for spinach if preferred.Toasted pecans or pumpkin seeds add a crunchy topping.