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In the realm of comfort food, few dishes can rival the wholesome goodness of a Sweet Potato & Spinach Bake. This delightful dish not only tantalizes your taste buds but also nourishes your body, making it an ideal choice for anyone seeking a nutritious meal. Whether you’re enjoying it as a cozy dinner option or as a hearty side dish, this recipe is a fantastic way to incorporate vegetables into your diet.

Sweet Potato & Spinach Bake

Discover the deliciousness of Sweet Potato & Spinach Bake, a comforting and nutritious dish perfect for any meal. This recipe blends the natural sweetness of sweet potatoes with the earthy flavor of spinach, providing an ideal option for vegetarian and gluten-free diets. Packed with essential vitamins and minerals, this easy-to-make bake is perfect for busy weeknights or as an impressive side dish. Elevate your cooking with this vibrant and satisfying recipe. Enjoy wholesome goodness in every bite!
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Ingredients
  

2 large sweet potatoes, peeled and diced

4 cups fresh spinach (or 2 cups frozen, thawed and drained)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 large eggs

1 teaspoon dried thyme

1 teaspoon nutmeg (freshly grated if possible)

Salt and pepper to taste

2 tablespoons olive oil

Optional: 1/4 teaspoon red pepper flakes for heat

Fresh parsley for garnish

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Cook Sweet Potatoes: In a large pot, bring water to a boil and add the diced sweet potatoes. Cook for about 10-15 minutes until tender. Drain and let them cool slightly.

      Sauté Spinach: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Then add the fresh spinach, cooking until wilted. If using frozen spinach, sauté until heated through. Season with salt, pepper, and optional red pepper flakes.

        Combine Mixture: In a large mixing bowl, combine the cooked sweet potatoes, sautéed spinach mix, ricotta cheese, half of the mozzarella, Parmesan, eggs, thyme, nutmeg, and additional salt and pepper. Mix until everything is well combined.

          Assembly: Grease a 9x13-inch baking dish with olive oil or non-stick spray. Pour the sweet potato and spinach mixture into the dish evenly. Top with the remaining mozzarella cheese.

            Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Once baked, remove from the oven and allow to cool for a few minutes. Garnish with chopped fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings