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Sweet Potato Spinach Bake

 Sweet Potato Spinach Bake
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.
4 ServingsPrep: 25 min. Bake: 10 min.


  • 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 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


  • 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.
  • 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.
  • 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

2 of 2

Sweet Potato Spinach Bake (continued)

Directions (continued)

  • 375° for 10-15 minutes or until bubbly. Yield: 4 servings.