Description
Comfort meets nutrition in this delightful Sweet Potato & Spinach Bake, blending earthy greens with creamy, golden tubers. Crisp edges and rich flavors make this dish a perfect weeknight companion you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 large sweet potatoes (about 2 lbs / 900g)
- 10 ounces (283g) fresh spinach
- 4 large eggs
- 1/2 cup (120 milliliters) milk
- 1 medium yellow onion
Seasoning and Spices:
- 2 tablespoons olive oil (for sweet potatoes)
- 1 tablespoon olive oil (for spinach filling)
- 1/2 teaspoon salt (for sweet potatoes)
- 1/4 teaspoon salt (for spinach filling)
- 1/4 teaspoon black pepper (for sweet potatoes)
- 1/4 teaspoon black pepper (for spinach filling)
- 2 cloves garlic
- Pinch of nutmeg
Optional Ingredients:
- 1/4 cup (50 grams) feta cheese
- Non-dairy milk (alternative to regular milk)
- Frozen spinach (alternative to fresh spinach)
Instructions
- Prepare the foundation by heating the oven to 400F (200C) and lining a baking sheet with parchment paper.
- Coat sweet potato slices with olive oil, seasoning with salt and pepper, then distribute in a single layer on the prepared sheet.
- Roast sweet potatoes for 15-20 minutes until they become tender but not fully cooked.
- Create the vegetable base by sautéing onions in a skillet over medium heat until translucent, approximately 5 minutes.
- Introduce minced garlic and cook for an additional minute to enhance aromatic flavors.
- Incorporate spinach into the skillet, wilting fresh leaves or warming frozen spinach until heated through.
- Remove vegetable mixture from heat and set aside to cool slightly.
- Craft the binding liquid by whisking eggs with milk, incorporating salt, pepper, and optional nutmeg for depth of flavor.
- Prepare a baking dish with a light coating of oil to prevent sticking.
- Layer half of the roasted sweet potato slices across the bottom of the dish.
- Distribute the spinach mixture evenly over the potato foundation.
- Sprinkle crumbled feta cheese across the vegetable layer for added richness.
- Gently pour the egg mixture over the entire surface, ensuring even coverage.
- Complete the dish by arranging remaining sweet potato slices on top.
- Bake for 30-35 minutes until the egg sets and the surface turns golden brown.
- Allow the bake to rest for a few minutes before serving to help it stabilize and ease slicing.
Notes
- Swap dairy milk with plant-based alternatives like almond or oat milk for a vegan-friendly version of the dish.
- Roast sweet potato slices until edges are slightly crispy to enhance their natural caramelized flavor and add textural complexity.
- Add protein boost by incorporating cooked quinoa or lentils into the spinach filling for a more nutritionally dense meal.
- Use pre-washed baby spinach to save time and reduce moisture content, ensuring a firmer bake with less liquid release during cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 226 kcal
- Sugar: 4 g
- Sodium: 278 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 93 mg