This bake is one of my go-to vego mains because it’s simple, tasty and you can make it ahead of time.
It has a sweet potato base (you could also use pumpkin or regular potato) which is spread with a sweet and savoury burst of caramelised onion. It’s then finished with a cheesy, spicy spinach and ricotta topping. The bake is also gluten free as an added bonus if you are into that sort of thing.
Apologies for the grainy photo but it was a very gloomy day here in Sydney when I shot this.
- 600g sweet potato, peeled, cut into 1cm slices
- 2 tablespoons olive oil
- ⅓ cup store-bought caramelised onions
- 250g frozen chopped spinach, defrosted
- 800g ricotta cheese
- 4 eggs
- 1 cup finely grated parmesan cheese
- 1 lemon, finely grated rind and juice
- 2 cloves garlic, crushed
- 1-2 teaspoons chilli flakes
- Preheat oven to 200°C (fan-forced).
- Line a 12-cup baking dish with baking paper. Spread the sweet potato over the base in one layer. Drizzle with oil. Season. Roast for 20 minutes, until golden.
- Reduce oven to 180°C. Spread the sweet potato with the caramelised onions.
- Place the spinach in a clean tea towel and squeeze to remove excess liquid.
- Combine the spinach with the remaining ingredients in a large bowl. Season. Spread over the sweet potato. Bake for 35-40 minutes until golden and set. Serve with a simple green salad.
- I always use fresh ricotta from the deli as the stuff in the tubs is a funny consistency.
- You can use blanched fresh spinach, kale or silverbeet if you prefer.
- To make this recipe sugar-free, caramelise your own onions over low heat.
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