Description

A comforting and nutritious casserole featuring layers of sweet potato, pumpkin, and spinach, baked until tender and topped with a golden crust. This dish makes a flavorful side or light main that fits both everyday meals and special occasions.

Ingredients

Scale

2 medium sweet potatoes, peeled and thinly sliced

2 cups fresh spinach (or 1 cup frozen, thawed and drained)

1 cup cooked or roasted pumpkin puree

1 medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil or avocado oil

½ teaspoon ground nutmeg

½ teaspoon black pepper

Salt to taste

½ teaspoon smoked paprika (optional)

½ cup low-fat milk or unsweetened plant milk

½ cup grated cheese or vegan cheese

1 tablespoon whole-wheat breadcrumbs or crushed nuts

Instructions

1. Preheat oven to 375°F (190°C) and grease a medium baking dish.

2. Heat oil in a skillet over medium heat, add onion and garlic, and cook until fragrant and golden.

3. Stir in spinach until wilted, about 2 minutes, then remove from heat.

4. In a bowl, mix pumpkin puree with nutmeg, paprika, milk, and half the cheese until smooth.

5. Arrange a layer of sweet potato slices in the baking dish.

6. Spread half the pumpkin mixture over the sweet potatoes, then top with half the spinach mixture.

7. Repeat layers, finishing with sweet potatoes, and sprinkle remaining cheese and breadcrumbs on top.

8. Cover with foil and bake for 25 minutes, remove foil, and bake an additional 15–20 minutes until potatoes are tender and top is browned. Let rest 5–10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: side dish
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 7
Sodium: 200
Fat: 8
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 6
Protein: 7
Cholesterol: 10

Keywords: sweet potato, spinach, pumpkin, vegetable bake, healthy dinner, winter sides, casserole, fiber rich