Pear Spinach Sweet Potato Casserole

Pear Spinach Sweet Potato Casserole

• 1 large sweet potato (1¼ pounds)
• 2 tablespoons extra virgin olive oil, divided
• 1 jalapeño pepper, ribs and seeds removed, minced
• ½ small white onion, minced
• 8 ounces baby spinach, roughly chopped
• salt
• 2 medium pears, peeled and thinly sliced

1. Heat the oven to 400ºF. Prick the sweet potato a few times with a fork. Roast for 1-1¼ hours, until the skin feels loose and the potato feels soft. Remove and reduce the oven heat to 350ºF.
2. Meanwhile, heat a large skillet over medium-high heat. Add one tablespoon of olive oil. Add the jalapeño and onion. Cook for 1-2 minutes. Add the spinach and a couple pinches of salt. Cook, stirring frequently, until the spinach is wilted, 2-3 minutes. Remove from the heat.
3. Grease an 8×8-inch casserole dish. Arrange the pears in a layer in the bottom of the dish.
4. When the sweet potato is cool enough to handle, remove the skin. Mash in a medium bowl with remaining oil and a couple pinches of salt.
5. Spread the spinach in a even layer over the pears, then spread the sweet potato in an even layer on top of the spinach. Gently press a fork into the potatoes to make ridges. Bake for 30 minutes.

Serves 4-6

I didn’t think about it till I had already finished the recipe, but it would be nice to switch the oven to broil for a few minutes after the casserole has baked to crisp up the top.

I used a mandolin to slice my pears to 1/8-inch thickness. The slices do tend to fall apart, especially if you have a very ripe, soft pear. As you can see from the photo, I just piled it all in.

This recipe is being shared in Meat Free Mondays, Allergy Free Wednesday, and Gluten Free Fridays.