Layered Sweet Potato and Potato Bake
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Layered Sweet Potato and Potato Bake calories by ingredient
Number of Servings: 4
Ingredients
-
4 medium potatoes (740g) peeled and chopped
1 medium sweet potato (300g) peeled and chopped
1 medium yam (300g) peeled and chopped
1/4 cup unsweetened original almond milk
1 medium onion, peeled and chopped
3 cloves garlic, peeled and diced
2 cups spinach washed
1 cup black-eyed peas cooked
1 tsp olive oil
1 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
Directions
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.