A cozy, wholesome casserole with naturally sweet layers of sweet potato, savory spinach, and a light creamy, cheesy finish—great for a vegetarian main or hearty side.
🛒 Ingredients (Serves 4–6)
- 2 large sweet potatoes, thinly sliced
- 3 cups fresh spinach (or 1½ cups frozen, thawed & squeezed dry)
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Creamy Layer
- ¾ cup milk (or light cream)
- ½ cup ricotta or cream cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon nutmeg or Italian seasoning
👩🍳 Instructions
- Preheat oven
Set to 180°C (350°F) and grease a baking dish. - Prep sweet potatoes
Slice thin (about 2–3 mm) for even cooking. - Cook spinach mix
- Heat oil in a pan
- Sauté onion and garlic
- Add spinach and cook until wilted
- Season lightly
- Make creamy mixture
Mix milk, ricotta (or cream cheese), mozzarella, Parmesan, salt, pepper, and seasoning. - Layer the bake
- Layer half the sweet potatoes
- Add spinach mixture
- Pour some creamy mixture
- Repeat layers, finishing with cheese on top
- Bake
Cover with foil and bake 35 minutes, then uncover and bake 10–15 minutes until golden and tender. - Rest & serve
Let sit 5–10 minutes before slicing.
🍽️ Serving Ideas
- Serve as a vegetarian main with salad
- Pair with grilled chicken or fish
- Great for meal prep lunches
🧮 WW Points Estimate
- ~4–7 points per serving (depends on cheese used)
🔄 Ways to Lighten It Up
- Use low-fat dairy options
- Reduce cheese slightly
- Add more spinach for volume
❓ FAQs
Can I make it ahead?
Yes 👍 Assemble and refrigerate up to 24 hours before baking.
Why are my sweet potatoes hard?
- Slices too thick or not baked long enough
👉 Keep slices thin and bake covered first
Can I make it vegan?
- Use plant-based milk and cheese alternatives
Can I freeze it?
- Yes, though texture may soften slightly
💡 Tips
- Use a mandoline slicer for even layers
- Add mushrooms for extra flavor
- A sprinkle of chili flakes adds a nice kick