Sweet Potato Spinach Bake |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This wonderful, bright meal-in-one from our Test Kitchen is filled with layers of flavor. Gouda cheese and bacon lend a rich, savory taste to the sweet potato and spinach combination. Ingredients:
4 medium sweet potatoes, peeled and thinly sliced |
1/2 cup water |
3 tablespoons finely chopped onion |
1/4 cup butter, cubed |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
2 cups milk |
2 cups (8 ounces) shredded gouda cheese |
3 tablespoons crumbled cooked bacon |
Directions:
1. Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender.
2. Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
3. Drain sweet potatoes. Spread half of the spinach mixture into a greased 11-in. x 7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly. Yield: 4 servings.
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