Sweet Potato & Spinach Bake

This savory sweet potato and spinach bake has become my go-to recipe for simple weeknight dinners and weekend brunches alike. The combination of nutrient-dense sweet potatoes with iron-rich spinach creates a satisfying dish that works any time of day.

I first created this recipe when trying to use up some extra sweet potatoes and spinach before they went bad. What started as a kitchen clean-out experiment has turned into one of my most requested dishes when friends come over for brunch.

Ingredients

• Sweet potato: The star of this dish provides natural sweetness and a gorgeous orange color. Choose firm sweet potatoes with smooth skin for the best flavor.
• Chickpea flour: This protein-rich alternative to wheat flour adds structure while keeping the dish gluten-free. Fresh chickpea flour should smell slightly nutty not bitter.
• Feta cheese: Adds a salty tanginess that balances the sweet potato perfectly. Look for feta packed in brine for the best flavor and texture.
• Eggs: They bind everything together and provide protein. Room temperature eggs integrate better than cold ones.
• Fresh spinach: Adds color nutritional value and a slight earthiness. Choose bright green crisp leaves for best results.
• Salt and black pepper: Essential seasonings that enhance all other flavors. Freshly ground black pepper makes a noticeable difference.
• Optional spices: Garlic powder smoked paprika and chili flakes can transform the flavor profile based on your preferences.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 180°C or 350°F to ensure it reaches the proper temperature before baking. For fan ovens reduce to 160°C or 320°F for more even cooking. Taking time to properly preheat ensures the bake cooks evenly throughout without burning on the outside while remaining raw inside.

Prepare the Ingredients:

Grate the sweet potato using the large holes of a box grater keeping the skin on for extra nutrition and fiber. The coarse grate gives the perfect texture not too fine that it becomes mushy and not too thick that it remains raw. Chop the spinach into small pieces so it distributes evenly through the mixture rather than clumping together.

Mix Everything Together:

Combine all ingredients in a large bowl starting with whisking the eggs until they become slightly frothy about 30 seconds. Add the grated sweet potato chickpea flour crumbled feta and chopped spinach. Season generously with salt and pepper as the sweet potato can handle bold seasoning. Mix thoroughly with a spatula until every ingredient is coated with egg and no dry flour remains visible.

Shape & Bake:

Transfer the mixture to your prepared baking sheet spreading it to about 1 centimeter thickness. Press down gently with a spatula to compact it slightly which helps it hold together after baking. The edges can be straightened for a more formal presentation or left rustic. Bake in the middle rack of your preheated oven for 20 to 25 minutes until the top becomes golden brown and the edges start to crisp up slightly.

Cool & Serve:

Allow the bake to rest for 5 minutes after removing from the oven which helps it set and makes slicing cleaner. Cut into squares or rectangles depending on how you plan to serve it. This resting period is crucial as cutting too soon can cause the bake to crumble.

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The chickpea flour is truly my secret weapon in this recipe. I discovered it years ago when experimenting with gluten-free cooking and now keep it stocked in my pantry at all times. Not only does it add a subtle nutty flavor but it creates a wonderful texture that holds everything together without becoming heavy.

Storage and Reheating

Once cooled completely store leftover portions in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully overnight making this an excellent make-ahead option. For reheating I prefer using a toaster oven or regular oven at 160°C for about 10 minutes which maintains the crispy exterior. Microwaving works in a pinch but results in a softer texture.

Make It Your Own

This recipe serves as a wonderful template that can be adjusted based on what you have available. No sweet potatoes? Regular potatoes or even butternut squash work well as substitutes. Spinach can be replaced with kale Swiss chard or even rocket for a peppery kick. The feta can be swapped for goat cheese halloumi or even a dairy-free alternative if needed. The beauty lies in the basic formula rather than rigid requirements.

Serving Suggestions

While delicious on its own this bake pairs beautifully with a variety of accompaniments. For breakfast serve alongside poached eggs and sliced avocado. As a light lunch it works wonderfully with a crisp green salad dressed simply with lemon juice and olive oil. For dinner try it as a side dish with grilled chicken or fish. A dollop of Greek yogurt mixed with herbs makes a perfect topping regardless of when you serve it.

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This simple dish is a guaranteed hit that you'll turn to time and again. Enjoy.

Frequently Asked Questions

→ Can I prepare this sweet potato and spinach bake in advance?

Yes, you can prepare this bake up to 24 hours in advance. Mix all the ingredients, cover the bowl with plastic wrap, and refrigerate until ready to bake. Alternatively, you can bake it completely, let it cool, and refrigerate for up to 3 days. Reheat slices in a 350°F oven for 10 minutes or until warmed through.

→ Is there a substitute for chickpea flour?

Yes, you can substitute chickpea flour with all-purpose flour, almond flour, or oat flour. Each will provide a slightly different texture and flavor, with chickpea flour offering the most protein and a slightly nutty taste. Use the same amount of your chosen substitute as called for in the original recipe.

→ How can I make this dish dairy-free?

To make this dish dairy-free, replace the feta cheese with a dairy-free alternative like crumbled firm tofu seasoned with a bit of nutritional yeast and salt. Another option is to use a store-bought vegan feta substitute. The texture will be slightly different but still delicious.

→ What can I serve with this sweet potato and spinach bake?

This versatile bake works well with many accompaniments. For breakfast, serve with avocado slices and hot sauce. As a light lunch, pair with a fresh green salad. For dinner, it makes an excellent side dish alongside grilled chicken, fish, or a hearty soup. A dollop of Greek yogurt or tzatziki also complements the flavors nicely.

→ Can I add other vegetables to this bake?

Absolutely! This bake is very adaptable. Try adding grated zucchini (just be sure to squeeze out excess moisture), diced bell peppers, corn kernels, or chopped kale. For added protein, you could include cooked quinoa or chickpeas. Just keep the ratio of dry to wet ingredients similar to ensure proper binding and cooking.

→ How do I know when the bake is fully cooked?

The bake is fully cooked when it's golden brown on top and feels firm to the touch when gently pressed in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs. The edges will typically be slightly darker and crisp. If the top is browning too quickly but the center isn't set, cover loosely with foil for the remaining baking time.