Sweet Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium-sized sweet potato, shredded
02 -
Half a cup of fresh spinach, finely chopped
03 -
Two eggs
04 -
4 tbsp of chickpea flour (also called besan or gram flour)
05 -
100g feta cheese, crumbled up
06 -
Season with a pinch of salt and some black pepper
→ Optional Boosters
07 -
A pinch of chili flakes, about ¼ tsp
08 -
1 tsp garlic powder, for more flavor
09 -
Fresh herbs like thyme or parsley to sprinkle on top
10 -
½ tsp of smoked paprika
# Instructions:
01 -
Turn your oven to 180°C (350°F), or 160°C (320°F) if you're using a fan oven. Put parchment paper on a baking tray so nothing sticks.
02 -
Use a coarse grater to shred the sweet potato, leaving the skin on if it's clean. Chop the spinach into small pieces. Crack the eggs into a big bowl and whisk them together well.
03 -
Drop the shredded sweet potato, chickpea flour, feta, and chopped spinach into the eggs. Sprinkle in salt, pepper, and any of the optional flavor add-ons. Stir until combined evenly.
04 -
Spoon the mixture onto the baking tray and spread it out evenly. Press it down slightly, shaping it into a neat rectangle or leaving it a bit rustic. Bake for about 20-25 minutes until it feels firm and looks a nice golden-brown color.
05 -
Wait a few minutes to let it cool, then slice it up. Serve warm as a tasty bite for breakfast, an easy lunch, or a side to go with your favorite dip.
# Notes:
01 -
It's better to grate the sweet potato after making sure it's clean and dry.
02 -
Fan ovens might cook this a little quicker, so keep an eye on it.