Almond Sweet Potato / Spinach Bake

For Almond Sweet Potato Spinach Bake

(Spinach)
Put:
2 c chopped onions
1 t salt
1/4 c water
in a large pot & bring to boil.
Reduce heat & cook
on med for 5 min.

Add:
5 c fresh (pressed down)
or frozen spinach
3 pressed garlic cloves,
or 1 t garlic powder
1 t thyme
to the large pot & bring to boil.
Reduce heat, cook on med for 7 min. more & then set aside.

(Sweet Potatoes)
Peel and slice:
7 - 8 c orange-brown skin sweet potatoes
Lay 1/2 of them overlapping like shingles evenly in the bottom of a casserole dish.

Then spoon the Spinach & its liquid evenly on top of the Sweet Potatoes.
Lay the other 1/2 of the Sweet Potatoes like shingles on top of the Spinach.

Preheat oven at 350º

For Almond Sweet Potato Bake

Follow the Almond Sweet Potato Spinach Bake recipe, except, don’t make the Spinach section.

And in place of spooning the Spinach over the 1st layer of the Sweet Potatoes, make the Sauce & pour:
1/2 of the Sauce
1 c water
in a small bowl & stir.
Then pour over the 1st layer of the Sweet Potatoes.

Lay the other 1/2 of the Sweet Potatoes like shingles on top of the 1st 1/2 of Sauce.

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(Sauce)
Put:
1 c slivered almonds
1/4 c shredded coconut or flakes
1 - 1 1/2 T honey
1 t salt
1 1/2 c water
in a blender & blend for 2 min.
Pour evenly over the top of the Sweet Potatoes.

(Baking)
Sprinkle:
1/3 c slivered almonds
on top of the Sweet Potatoes.
Bake with lid slightly ajar at 350º for 1 hr.

Uncover & bake 30 min. more.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.
or freeze.

Pour the other 1/2 of the Sauce evenly over the top.

Then continue the recipe at the Baking section.

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