Sweet Potato & Spinach Skillet Bake

Imagine a dish that marries the natural sweetness of caramelized sweet potatoes with the vibrant earthiness of sautéed spinach, all brought together by a warm blend of aromatic spices and a hint of dairy-free cheese. This Sweet Potato & Spinach Skillet Bake is exactly that—a one-pan wonder that’s as beautiful on the table as it is nourishing to eat. In under an hour, you’ll transform simple pantry staples into a crowd-pleasing meal that works as a hearty vegetarian main or a memorable side dish for roasted meats. The magic begins by roasting sweet potato cubes in olive oil and Italian herbs until their edges caramelize, then layering them with a savory bean-tomato sauté, tender spinach, and an optional dairy-free cheese finish. The result is a colorful, flavor-packed bake that’s perfect for weeknight dinners, potlucks, or meal prep.

Yield & Timing

Yield: Serves 4–6
Preparation Time: 10 minutes
Roasting Time: 30 minutes
Sauté & Assembly Time: 15 minutes
Total Time: 55 minutes

Ingredients

Roasted Sweet Potatoes:

• 3 medium sweet potatoes (about 600 g total), peeled and cut into 2 cm cubes

• 2 tbsp olive oil, divided

• ½ tsp fine salt

• 1 tsp Italian herb blend (oregano, basil, thyme)

Bean & Tomato Sauté:

• 2 tbsp butter (or plant-based spread)

• 150 g cherry tomatoes, quartered

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 130 g cooked or canned beans (e.g., cannellini or kidney), drained

• 1 tsp sweet paprika

• ½ tsp ground cumin

• ⅓ tsp chili flakes (adjust to taste)

• 1 tsp Italian herbs

• 1 tsp dried garlic granules or powder

• ½ tsp salt

• 150 ml tomato sauce or passata

Greens Layer & Finish:

• 250 g fresh spinach, roughly chopped

• Optional: 100 g dairy-free cheese, grated or crumbled

Instructions

1. Preheat & Roast Sweet Potatoes
   Preheat your oven to 200 °C (400 °F). In a large bowl, toss sweet potato cubes with 1 tbsp olive oil, salt, and Italian herbs until evenly coated. Spread in a single layer on a baking sheet and roast for 30 minutes, stirring once halfway through, until edges are golden and caramelized.

2. Sauté the Aromatics & Vegetables
   While potatoes roast, heat 2 tbsp butter in a deep, oven-safe skillet over medium heat. Add chopped onions and cook 3–4 minutes until translucent. Stir in minced garlic and cook 30 seconds more until fragrant. Add quartered tomatoes and cook 2–3 minutes until they begin to soften.

3. Build the Bean & Tomato Base
   Stir in the drained beans, paprika, cumin, chili flakes, Italian herbs, dried garlic, and salt. Cook, stirring, for 2 minutes. Pour in the tomato sauce and bring to a gentle simmer. Cook 3–4 minutes until thickened. Taste and adjust seasoning as needed.

4. Layer Spinach & Potatoes
   Remove the skillet from heat. Add chopped spinach in batches, stirring to wilt each handful into the bean mixture. Once all the spinach is incorporated, gently fold in the roasted sweet potatoes.

5. Add Cheese & Bake
   If using, sprinkle the dairy-free cheese evenly over the top. Drizzle with the remaining 1 tbsp olive oil. Place the skillet in the preheated oven and bake 8–10 minutes, or until cheese melts and edges bubble.

6. Serve Immediately
   Remove from oven, let rest 2 minutes, then serve straight from the skillet for a rustic presentation.

Background & Inspiration

Root vegetables and greens have long been staples in traditional cuisines across the globe, prized for their availability, affordability, and nutrition. This skillet bake draws inspiration from Mediterranean flavors—where tomatoes, olive oil, and herbs shine—while incorporating North American sweet potatoes and Middle Eastern spice notes. The one-pan format echoes Spanish “tortilla” bakes and Italian “parmigiana” layering techniques, repurposed here into a simpler, vegetarian-friendly format that relies on roasting and sautéing rather than frying or multiple cookware.

Health Benefits

• High in Fiber & Vitamins: Sweet potatoes provide beta-carotene (vitamin A) and fiber; spinach contributes iron, folate, and vitamins C and K.

• Plant-Powered Protein: Beans offer protein and additional fiber, making this dish filling and balanced.

• Healthy Fats: Olive oil and butter deliver monounsaturated fats, supporting heart health.

• Antioxidants & Phytonutrients: Tomatoes, garlic, and herbs combat oxidative stress and reduce inflammation.

• Low in Refined Carbs: This recipe focuses on whole foods, with no added flours or starches beyond the vegetables themselves.

Variations

• Spicy Southwest Twist: Swap Italian herbs for taco seasoning, add corn kernels, and finish with chopped cilantro and lime juice.

• Cheesy Comfort Upgrade: Use regular mozzarella or cheddar and sprinkle grated Parmesan for extra richness.

• Protein Boost: Stir cooked chicken, sausage slices, or crispy bacon into the bean mixture before layering spinach.

• Leafy Green Swap: Replace spinach with kale or Swiss chard; massage greens with a drizzle of olive oil first for tenderness.

• Sweet & Smoky: Add a dash of smoked paprika and a tablespoon of maple syrup to the sweet potatoes before roasting.

Serving Suggestions

• Standalone Meal: Pair with a simple green salad and crusty bread to mop up every last drop.

• Family-Style Buffet: Present the skillet at the center of the table alongside bowls of salsa, guacamole, or pickled jalapeños for customization.

• Brunch Brilliance: Top with a fried egg or two and a sprinkle of chili flakes for a weekend breakfast twist.

• Side for Grains & Proteins: Serve alongside quinoa pilaf, roasted chicken, or grilled fish to round out a larger spread.

Cooking Tips

• Even Roasting: Cut sweet potato cubes as uniformly as possible and don’t overcrowd the baking sheet; give them breathing room to caramelize.

• Spice Balance: Adjust chili flakes to your heat preference; start small and add more after tasting.

• Beans: If using dried beans, soak overnight and cook until just tender; canned beans work well for convenience—rinse and drain thoroughly.

• Cheese Melt: For best melt and browning, switch to broil for the last 1–2 minutes of baking, watching closely to avoid burning.

• Leftovers: Gently reheat in a skillet or oven to preserve texture; avoid microwaving, which can turn potatoes gummy.

Make-Ahead & Storage

• Prep in Advance: Roast sweet potatoes and make the bean-tomato base up to a day ahead. Refrigerate each in separate airtight containers. When ready to serve, reheat, layer with fresh spinach, and bake.

• Storing Leftovers: Cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat portions in a skillet over medium heat or in a 180 °C oven until warmed through.

• Freezing: This bake freezes beautifully. Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight and reheat as described above.

Nutritional Information (per serving, serves 6)

• Calories: 280 kcal

• Protein: 8 g

• Carbohydrates: 36 g (Dietary Fiber: 8 g; Sugars: 7 g)

• Fat: 12 g (Saturated Fat: 4 g)

• Sodium: 450 mg