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–+ servings
Sweet Potato & Spinach Bake

Savory Sweet Potato & Spinach Bake for Effortless Comfort

This Sweet Potato & Spinach Bake is a nourishing gluten-free and vegetarian dish, perfect for brunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Sweet Potatoes peeled and diced; can substitute with butternut squash
  • 2 cups Spinach fresh preferred, frozen if well-drained
  • 1 cup Feta Cheese crumbled; swap for goat cheese or nutritional yeast for vegan
  • 3 large Eggs can replace with flaxseed meal or chia seeds for vegan
Optional Seasoning
  • 1 teaspoon Black Pepper freshly cracked enhances flavor
  • 1 teaspoon Garlic Powder can use minced fresh garlic
For Serving
  • 1 tablespoon Fresh Herbs parsley or chives for garnish

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens and prepare a baking sheet lined with parchment paper.
  2. In a mixing bowl, combine sweet potatoes, spinach, feta cheese, and eggs, mixing thoroughly.
  3. Transfer the mixture to the baking sheet and spread evenly.
  4. Bake the dish in the preheated oven for 25-30 minutes until edges are golden and center is set.
  5. Cool for 10 minutes, slice into portions and serve warm or at room temperature, garnished with fresh herbs.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 12000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For a crispier top, broil for an additional 2-3 minutes after baking. Store leftovers in an airtight container for up to 4 days.

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