Sweet Potato & Spinach Bake
This Sweet Potato & Spinach Bake is a wholesome and comforting layered dish featuring tender sweet potatoes and fresh spinach baked in a creamy egg and milk custard. Optional crumbled feta adds a tangy finish, making it perfect for breakfast, brunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: Serves 4
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 large sweet potatoes, peeled and sliced
3 cups fresh spinach
4 large eggs
1 cup milk or dairy-free alternative
½ cup crumbled feta cheese (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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Lightly grease a baking dish and layer sweet potato slices evenly on the bottom.
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Spread half the spinach over the sweet potatoes.
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Add another layer of sweet potatoes and top with remaining spinach.
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Whisk eggs, milk, garlic powder, and onion powder together until combined.
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Pour egg mixture evenly over layered vegetables.
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Sprinkle crumbled feta on top if using.
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Cover with foil and bake for 35 minutes.
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Remove foil and bake an additional 15 minutes until custard is set and top is golden.
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Cool slightly before serving.
Notes
Substitute kale or Swiss chard for spinach.
Add sautéed onions or bell peppers for extra flavor.
Use goat cheese or mozzarella instead of feta.
Spice it up with smoked paprika or chili flakes.
Make vegan using chickpea flour batter and dairy-free cheese.
Drain excess moisture from spinach to avoid watery bake.
Find it online: https://justsosavory.com/sweet-potato-spinach-bake/
