Layered Sweet Potato and Potato Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
4 medium potatoes (740g) peeled and chopped1 medium sweet potato (300g) peeled and chopped1 medium yam (300g) peeled and chopped1/4 cup unsweetened original almond milk1 medium onion, peeled and chopped3 cloves garlic, peeled and diced2 cups spinach washed1 cup black-eyed peas cooked1 tsp olive oil1 tsp salt1/4 tsp black pepper1/4 tsp nutmeg
Preheat oven to 350f
Place potatoes with water and salt in a medium size pot, bring to boil, then turn down heat and cook until soft. Drain, return to pot and mash with the almond milk. Set aside.
While potatoes are cooking, in another pot, combine the yam with the sweet potato in water, bring to boil, turn down heat and cook until soft. Drain leaving a little water, so that they can be mashed, add the nutmeg and mash. Set aside.
In a skillet, heat the olive oil add the onion and garlic, saute until soft, then add the spinach, cook until just wilted. Pour into the potatoes and combine. Set aside.
In the sweet potatoes and yam, mix with the black eye peas.
Grease a casserole dish layer the potatoes, starting with the white potatoes 1" deep, next the sweet potatoes, continue layering 1" deep, finishing with the white potatoes. Bake in a preheated oven for 30 minutes. Then turn oven up to 425f and crust for 10 mins. Serve hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user WIIGARDEN-NYMPH.
Place potatoes with water and salt in a medium size pot, bring to boil, then turn down heat and cook until soft. Drain, return to pot and mash with the almond milk. Set aside.
While potatoes are cooking, in another pot, combine the yam with the sweet potato in water, bring to boil, turn down heat and cook until soft. Drain leaving a little water, so that they can be mashed, add the nutmeg and mash. Set aside.
In a skillet, heat the olive oil add the onion and garlic, saute until soft, then add the spinach, cook until just wilted. Pour into the potatoes and combine. Set aside.
In the sweet potatoes and yam, mix with the black eye peas.
Grease a casserole dish layer the potatoes, starting with the white potatoes 1" deep, next the sweet potatoes, continue layering 1" deep, finishing with the white potatoes. Bake in a preheated oven for 30 minutes. Then turn oven up to 425f and crust for 10 mins. Serve hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user WIIGARDEN-NYMPH.
Nutritional Info Amount Per Serving
- Calories: 384.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 441.2 mg
- Total Carbs: 84.3 g
- Dietary Fiber: 12.6 g
- Protein: 12.7 g
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