Sweet Potato & Spinach Bake

Why You’ll Love This Recipe

This bake is a nutritious and flavorful way to enjoy sweet potatoes and spinach together. The eggs and milk create a custard that holds everything together, while the feta adds a delicious tangy contrast. It’s easy to prepare, filling, and great for meal prep or feeding a crowd.

Ingredients

2 large sweet potatoes, peeled and sliced
3 cups fresh spinach
4 large eggs
1 cup milk (or dairy-free alternative)
½ cup feta cheese, crumbled (optional)
½ teaspoon garlic powder
½ teaspoon onion powder

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

Directions

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking dish and arrange a layer of sweet potato slices evenly on the bottom.
3. Spread half of the fresh spinach over the sweet potatoes.
4. Add another layer of sweet potato slices and top with the remaining spinach.
5. In a bowl, whisk together the eggs, milk, garlic powder, and onion powder until combined.
6. Pour the egg mixture evenly over the layered vegetables.
7. Sprinkle crumbled feta cheese over the top, if using.
8. Cover the dish with foil and bake for 35 minutes.
9. Remove the foil and bake for an additional 15 minutes until the top is golden and the custard is set.
10. Let cool slightly before serving.

Servings and Timing

Serves 4.
Preparation time: 15 minutes
Cooking time: 50 minutes

Variations

• Substitute kale or Swiss chard for spinach for a different leafy green.
• Add sautéed onions or bell peppers for extra flavor and texture.
• Use goat cheese or shredded mozzarella instead of feta.
• Spice it up with a pinch of smoked paprika or chili flakes.
• Make it vegan by using a chickpea flour batter instead of eggs and dairy-free cheese.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.

FAQs

Can I prepare this bake ahead of time?

Yes, you can assemble it the night before and bake it fresh the next day.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight and reheat thoroughly.

Is this recipe gluten-free?

Yes, it contains no gluten ingredients.

Can I use frozen spinach?

Yes, but thaw and drain excess water before using.

Can I add other vegetables?

Absolutely, mushrooms, zucchini, or tomatoes can be added for variety.

How do I know when the bake is done?

The custard should be set and no longer jiggly, and the top lightly browned.

Can I make this recipe dairy-free?

Yes, use a plant-based milk and omit or substitute the feta with a dairy-free alternative.

What can I serve this with?

It pairs well with a fresh green salad or crusty bread.

Can I use sweet potato puree instead of slices?

This recipe works best with sliced sweet potatoes for texture, but you could experiment with puree for a different consistency.

How do I prevent the bake from being watery?

Make sure to drain excess water from spinach and avoid adding too many watery vegetables.

Conclusion

Sweet Potato & Spinach Bake is a delicious and nourishing dish that combines wholesome ingredients into a creamy, satisfying meal. Whether for breakfast, brunch, or dinner, it’s a versatile recipe that’s easy to customize and sure to please.

Print