Description
This Sweet Potato & Spinach Bake is a delicious, layered casserole featuring thinly sliced sweet potatoes, sautéed spinach and onions, and a creamy herb-infused sauce, topped with melted cheese. Baked to perfection, it makes a comforting vegetarian meal or a satisfying side dish.
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)
- 1 tablespoon butter (for greasing the baking dish)
- 2 tablespoons olive oil
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 prepare it for the bake.
- Prepare the Sweet Potatoes: Peel and thinly slice the sweet potatoes into even rounds using a knife or a mandoline slicer for uniform thickness which helps them cook evenly.
- Sauté the Onions and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened, then add the minced garlic and sauté for an additional minute until fragrant.
- Cook the Spinach: Add the chopped spinach to the skillet with the sautéed onion and garlic. Cook until wilted, approximately 3-4 minutes for fresh spinach, or about 2 minutes if using frozen spinach that has been thawed and drained. Remove from heat.
- Prepare the Sauce: In a small bowl, whisk together the milk, heavy cream, dried thyme, paprika, salt, and pepper. This creamy mixture will add flavor and moisture to the bake.
- Layer the Bake: In the greased baking dish, start by layering a few slices of sweet potato evenly on the bottom. Add a layer of the sautéed spinach and onion mixture on top, then pour some of the cream sauce over it. Repeat these layers until all ingredients are used up, finishing with a top layer of sweet potato slices.
- Top with Cheese: Evenly sprinkle the grated cheese over the top layer of sweet potatoes to create a golden, bubbly crust when baked.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes to allow the potatoes to cook through and flavors to meld.
- Uncover and Finish Baking: Remove the foil and continue baking for another 15-20 minutes until the sweet potatoes are tender and the cheese is melted and bubbly with a golden-brown color on top.
- Serve: Let the bake cool for a few minutes before serving. Enjoy as a hearty vegetarian main dish or as a flavorful side paired with a fresh salad.
Notes
- Using a mandoline slicer helps achieve uniform potato slices for even cooking.
- For a dairy-free option, substitute milk and cream with non-dairy alternatives and use dairy-free cheese or omit it.
- If using frozen spinach, be sure to thaw and drain well to avoid excess moisture in the bake.
- This dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if cooking straight from cold.
- Feel free to add herbs like rosemary or sage for additional flavor variations.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
