Ingredients
For the Bake
3 large sweet potatoes, thinly sliced
2 cups (60 g) fresh spinach
150 g goat cheese
1 cup (100 g) mozzarella or parmesan, grated
2 garlic cloves, minced
1 tbsp (15 ml) olive oil
½ tsp salt
¼ tsp black pepper
For the Topping
½ cup (60 g) walnuts, toasted
For the Cranberry Honey Sauce
½ cup (80 g) cranberries (fresh or dried)
3 tbsp (45 ml) honey
2 tbsp (30 ml) water
1 tsp lemon juice
Garnish
Fresh thyme
Cracked black pepper
Instructions
Preheat oven to 375°F (190°C).
Sauté spinach with garlic in olive oil until wilted.
In a baking dish, layer sweet potato slices, spinach mixture, and goat cheese.
Repeat layers until all ingredients are used.
Top with grated cheese and cover with foil.
Bake for 35–40 minutes until sweet potatoes are tender.
Remove foil, sprinkle walnuts on top, and bake an additional 10 minutes until golden.
In a small saucepan, cook cranberries with honey, water, and lemon juice until slightly thickened.
Drizzle cranberry honey sauce over the baked dish.
Garnish with fresh thyme and cracked black pepper.
Serve warm.