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This sweet potato and spinach combo turns ordinary ingredients into an all-purpose dish perfect for any mealtime. I whipped up this creation when hunting for fresh ways to use sweet potatoes instead of just roasting or mashing them, and now it's a staple in my weekly menu.
I first threw this bake together during an extra hectic week when I needed nutritious food I could make beforehand. These days it's my trusted go-to whenever I'm planning meals or want something healthy that even my friends who don't like veggies will happily eat.
What You'll Need
- Sweet potato: Gives natural sweetness and tons of vitamin A while making the texture just right
- Chickpea flour: Packs in protein and holds everything together without using gluten
- Feta cheese: Adds tangy taste and little pockets of creaminess throughout
- Eggs: Act as the main glue that gives structure plus extra protein
- Fresh spinach: Brings important nutrients and makes everything look pretty with its green color
- Garlic powder: Boosts savory flavors and works with the potato's sweetness
- Smoked paprika: Adds cozy warmth and light smokiness that makes the whole dish better
- Chili flakes: Bring a touch of spice that works against the sweet parts
Making It Step By Step
- Get Oven Ready:
- Turn your oven to 180°C or 350°F and let it warm up before cooking. If you've got a fan oven, go with 160°C instead. Put parchment on your baking sheet so nothing sticks and cleanup is super easy.
- Fix Up Sweet Potato:
- Take a medium sweet potato and run it across the rough side of your grater. Don't worry about peeling if it's clean since the skin has extra good stuff in it. The rough grating makes bits that cook through but still have some chew to them.
- Get Other Stuff Ready:
- Chop up the spinach into tiny bits so it spreads out nicely in the mix. Beat your eggs really well in a big bowl until everything's mixed together to make a good base that holds everything.
- Mix It All Up:
- Dump everything into your beaten eggs including the grated potato, chickpea flour, broken-up feta and chopped spinach. Add plenty of salt and black pepper plus any extra spices you want. Stir until it's all mixed but don't go crazy or it might get tough.
- Put It Together and Bake:
- Dump the mixture onto your ready baking sheet and spread it out evenly about half an inch thick. Push down a little to pack it so it stays together after cooking. Stick it in your hot oven and let it cook 20 to 25 minutes until the top turns golden and feels firm when you touch it lightly.
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Chickpea flour really is the magic ingredient here. I found out how well it binds things while playing around with gluten-free cooking and now I always keep some in my kitchen. It has this light nutty flavor that works so well with sweet potato and creates depth that normal flour just doesn't have.
Keeping It Fresh
This dish keeps really well in the fridge for up to 4 days if you put it in a sealed container. The flavors actually get better after the first day which makes it great for planning meals ahead. You can warm up single pieces in the microwave for 60 seconds or in a 350°F oven for about 10 minutes until hot. If you want to save it longer, cut it into pieces, wrap each one in parchment and toss them in a freezer bag where they'll last up to 3 months.
Mix It Up
The basic version works as a great starting point for tons of changes. Try using butternut squash or regular potatoes instead of sweet potato for different flavors. Go Mediterranean by adding chopped olives, sun dried tomatoes and oregano. For a fall twist, throw in some sage, a bit of nutmeg and some crunchy walnuts. You can adapt this dish to whatever you've got in your kitchen or whatever you feel like eating.
Ways To Enjoy It
This flexible dish goes great with lots of different sides. For breakfast, eat warm squares with a spoonful of Greek yogurt and some hot sauce drizzled on top. At lunch, pair it with a simple arugula salad with lemon and olive oil. For dinner, serve it next to grilled meat and roasted veggies for a full meal. It's also perfect for brunches or picnics since it tastes good even when it's not hot.
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Try this tasty and healthy sweet potato and spinach bake as a reliable option any time you need a quick meal!
Frequently Asked Questions
- → Can I prepare this dish in advance?
Yes, you can make this ahead! After it cools completely, store in the fridge in a sealed container for up to 3 days. To reheat, use your microwave or oven. For long-term storage, freezing portions works great—keep them frozen for up to a month.
- → What works as a substitute for chickpea flour?
If chickpea flour isn't on hand, swap it out with almond flour, oat flour, or regular all-purpose flour. Each one gives a slightly different result. All-purpose makes it lighter, while almond adds a denser, moist texture.
- → Does this qualify as a vegetarian option?
Yep, it's vegetarian since it uses eggs and dairy with no meat. To make it vegan, try using flax egg replacements (combine 1 tbsp ground flaxseed with 3 tbsp water per egg) and vegan feta alternatives.
- → What pairs well with this dish?
This is super flexible! Try it with sliced avocado and some hot sauce for breakfast. For lunch, toss together a fresh green salad. As a dinner side, it works great alongside grilled meats or served with a dollop of yogurt or sour cream.
- → Can I throw in extra veggies?
Of course! Add-ons like shredded zucchini (just squeeze out the water first), tiny bell pepper pieces, corn, or chopped mushrooms work beautifully. Make sure any extras are small or pre-cooked so they soften during baking.
- → Do I need to remove the sweet potato skin?
Peeling isn't a must. If the skin's clean and in good shape, you can leave it on for extra fiber and nutrients. Just scrub it well before grating!