I love the combination of sweet potatoes with salty things. That is why, I think, sweet potatoes and sundried tomatoes go so well together. I also think that herbs complement the sweetness very well. For this recipe I used both fresh and dried sage, but if you only have dried, just substitute the fresh sage for some more dried sage. If you would like to use another herb instead, that is of course also possible! Another nice option would be to substitute the breadcrumbs for sesame seeds, that would also make this casserole gluten free.
I made this casserole for my lunch for an entire week and I didn’t grow tired of it at all. Every day I looked forward to lunch, which is always nice. This kept well in the fridge for all those days, but you could also keep two or three portions in the freezer instead, if you are afraid it will go off before you eat it.
Now let’s make this easy casserole!
Ingredients for 4-5 lunches:
- 1 kg of sweet potatoes, peeled and diced
- 1 kg of frozen spinach, thawed
- A large can of white beans, around 530 grams drained
- 120 grams of chopped sundried tomatoes, mine were semi-dried
- 5 leaves of fresh sage, minced
- 1 tsp. of dried sage
- 20 grams of breadcrumbs
- Oven-safe dish (mine was around 2 L big)
- Potato masher
1: Preheat your oven to 220 degrees Celsius.Boil your sweet potato for around 15 minutes, until your cubes are tender when you prick them with a fork. Drain them, reserving some of the cooking liquid. Mash up your potatoes with a potato masher, adding some of the cooking liquid to make it your desired consistency.
2: Add your spinach to the bottom of your dish, add the fresh sage and mix with a fork
3: Add your drained beans on top
4: Add the sundried tomatoes on top of the beans
5: Spread the mash over the beans and tomatoes
6: Mix your breadcrumbs with your dried sage and sprinkle on top
7: Bake in the oven until the breadcrumbs start to colour, around 40 min