sserole with Herbs and Light Cream Sauce Recipe
A nutritious and flavorful Healthy Sweet Potato & Spinach Casserole featuring tender sweet potatoes layered with a creamy spinach sauce infused with fresh herbs and a light cream topping. Perfect as a wholesome vegetarian main or side dish, this casserole is baked to golden perfection with an optional crunchy topping of whole wheat breadcrumbs or crushed almonds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Casserole, Side Dish, Vegetarian Main
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes, peeled and thinly sliced
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
Spinach & Light Cream Sauce
- 4 cups fresh spinach, roughly chopped
- 2 garlic cloves, minced
- ¾ cup light cream or half-and-half
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme or oregano, chopped
- Salt and black pepper, to taste
Optional Topping
- 2 tbsp whole wheat breadcrumbs or crushed almonds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent sticking and prepare for layering.
- Prepare Sweet Potatoes: In a bowl, toss the sliced sweet potatoes with olive oil, sea salt, and black pepper ensuring each slice is evenly coated for flavor and roasting.
- Prepare Sauce: Heat a skillet over medium heat and sauté minced garlic until fragrant, about 1 minute. Add chopped spinach and cook until wilted. Stir in light cream, grated Parmesan cheese, fresh herbs (parsley and thyme or oregano), salt, and pepper. Allow the mixture to simmer gently for 2 to 3 minutes to blend the flavors and thicken slightly.
- Assemble Casserole: Arrange half of the sweet potato slices evenly on the bottom of the prepared baking dish. Spoon half of the spinach cream sauce over the sweet potatoes. Repeat the layering with the remaining sweet potatoes and sauce. If desired, sprinkle whole wheat breadcrumbs or crushed almonds evenly on top for added texture.
- Bake: Cover the casserole loosely with aluminum foil and bake for 30 to 35 minutes until the sweet potatoes are tender when pierced with a fork. Remove the foil and continue baking an additional 10 minutes to allow the topping to become lightly golden and crisp.
- Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. Serve warm as a healthy vegetarian main dish or a flavorful side to complement your meal.
Notes
- For a dairy-free version, substitute light cream with coconut cream and omit Parmesan cheese or use a dairy-free alternative.
- Adjust herbs according to preference; fresh thyme can be replaced with rosemary or basil for a different flavor profile.
- The optional topping adds a crunchy texture but can be omitted for a softer casserole.
- Ensure sweet potatoes are sliced evenly to promote even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: sweet potato casserole, spinach casserole, healthy casserole, vegetarian casserole, light cream sauce, herb casserole, baked sweet potatoes