Spinach and Sweet Potato Bake
WHAT YOU NEED
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 clove garlic, minced
- 1/2 of a jalapeno pepper, finely diced
- 17 oz fresh spinach
- 1/2 cup Cacique® Crema Mexicana
- 1/4 cup Cacique® Cotija cheese, grated, plus more cut in small pieces for garnishing
- 3/4 cup Cacique® Queso Quesadilla shredded cheese
- 2 tablespoons sliced almonds
- 2 tablespoons dried cranberries
- 1 sweet potato, thinly sliced
- Salt and pepper to taste
HOW TO MAKE IT
- Heat oil in a skillet. Sauté the onion for about 4 minutes. Stir in garlic and jalapeño pepper. Add spinach and let wilt for about 2 minutes. Add crema, cheeses, almonds and cranberries and season with salt and pepper. Let this mix cook for another minute.
- Preheat the oven to 350°F. Prepare baking casserole dish with non-stick cooking spray. Pour spinach mix into prepared casserole dish. Cover the entire surface of the spinach mix with sweet potato slices and bake for 18 minutes.
- Remove from the oven and top with Cacique® Cotija Cheese (cut into small pieces), if desired. Bake for another minute or until cheese begin to soften.
