Sweet Potato & Spinach Bake

This sweet potato and spinach bake transforms humble ingredients into a versatile dish that works for breakfast, lunch, or as a side. I created this recipe when looking for new ways to use sweet potatoes beyond the usual roasting or mashing, and it's become a regular in my meal rotation.

I first made this bake during a particularly busy week when I needed healthy meal options that could be prepared in advance. Now it's my go to solution whenever I'm meal prepping or need something nutritious that even my vegetable skeptic friends enjoy.

Ingredients

• Sweet potato: Provides natural sweetness and loads of vitamin A while creating a satisfying texture
• Chickpea flour: Adds protein and helps bind everything together without gluten
• Feta cheese: Delivers tangy flavor and creamy pockets throughout the bake
• Eggs: Work as the primary binder giving the bake structure and additional protein
• Fresh spinach: Incorporates essential nutrients while adding beautiful color contrast
• Garlic powder: Enhances savory notes and complements the sweetness of potato
• Smoked paprika: Brings warmth and subtle smokiness that elevates the whole dish
• Chili flakes: Add gentle heat that balances the sweet elements perfectly

Step-by-Step Instructions

Preheat Oven:

Set your oven to 180°C or 350°F allowing it to reach proper temperature before baking. For fan ovens reduce to 160°C. Line your baking sheet with parchment paper which prevents sticking and makes cleanup much easier.

Prepare Sweet Potato:

Grab your medium sweet potato and grate it using the coarse side of a box grater. Keep the skin on if it's clean as it contains additional nutrients and fiber. The coarse grating creates perfect texture bits that cook through while maintaining some bite.

Prep Remaining Ingredients:

Finely chop the spinach into small pieces which helps it distribute evenly throughout the mixture. Whisk eggs thoroughly in a large bowl until the whites and yolks are completely combined creating a proper binding base.

Combine Everything:

Add all ingredients to your whisked eggs including the grated sweet potato chickpea flour crumbled feta and chopped spinach. Season generously with salt and black pepper then add any optional spices. Mix everything until uniformly combined but avoid overmixing which can make the texture tough.

Shape and Bake:

Transfer the mixture to your prepared baking sheet spreading it evenly to about half an inch thickness. Press down gently to compact the mixture slightly which helps it hold together after baking. Place in the preheated oven and bake for 20 to 25 minutes until the top becomes golden brown and the center feels firm when lightly touched.

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The chickpea flour is truly the secret ingredient in this recipe. I discovered its binding properties while experimenting with gluten free baking and now I keep it stocked in my pantry at all times. Its subtle nutty flavor perfectly complements the sweet potato creating a depth that regular flour simply cannot match.

Storage Tips

This bake stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and improve after the first day making it an excellent meal prep option. You can reheat individual portions in the microwave for 60 seconds or in a 350°F oven for about 10 minutes until warmed through. For longer storage freeze cut portions wrapped individually in parchment paper then stored in a freezer bag for up to 3 months.

Tasty Variations

The basic recipe serves as an excellent template for endless variations. Try swapping sweet potato with butternut squash or regular potato for a different flavor profile. Add Mediterranean flair with chopped olives sun dried tomatoes and oregano. For an autumn inspired version incorporate sage and a sprinkle of nutmeg with some toasted walnuts. The versatility of this base recipe allows you to adapt it to whatever ingredients you have on hand or whatever flavors you're craving.

Serving Suggestions

This versatile bake pairs wonderfully with numerous accompaniments. For breakfast serve warm squares with a dollop of Greek yogurt and a drizzle of hot sauce. As a light lunch complement it with a simple arugula salad dressed with lemon and olive oil. For dinner serve alongside grilled protein and roasted vegetables for a complete meal. It also makes an excellent addition to a brunch spread or picnic basket since it tastes delicious at room temperature.

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Enjoy the nutritious and versatile sweet potato and spinach bake as a reliable meal option any time of day!

Frequently Asked Questions

→ Can I make this Sweet Potato & Spinach Bake ahead of time?

Yes, you can prepare this bake ahead of time. Once cooled, store it in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. You can also freeze individual portions for up to 1 month.

→ What can I substitute for chickpea flour?

If you don't have chickpea flour, you can substitute with all-purpose flour, almond flour, or oat flour. Each will affect the texture slightly differently - all-purpose flour will create a lighter texture, while almond flour will make it more dense and moist.

→ Is this dish vegetarian?

Yes, this dish is vegetarian as it contains eggs and cheese but no meat. For a vegan version, you could experiment with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and a plant-based feta alternative.

→ What can I serve with Sweet Potato & Spinach Bake?

This versatile dish pairs well with many accompaniments. For breakfast, serve with avocado slices and hot sauce. For lunch, pair with a fresh green salad. As a side dish, it complements grilled proteins or can be served with a dollop of Greek yogurt or sour cream.

→ Can I add other vegetables to this bake?

Absolutely! This bake is very adaptable. Try adding grated zucchini (be sure to squeeze out excess moisture), finely diced bell peppers, corn kernels, or chopped mushrooms. Just ensure any additional vegetables are either pre-cooked or cut small enough to cook through during baking.

→ Do I need to peel the sweet potato?

No, peeling is optional. If the sweet potato skin is clean and in good condition, you can leave it on for added nutrition and fiber. Just be sure to wash it thoroughly before grating.