Almond Sweet Potato Spinach Bake

(Spinach)
Put:
1/4 t salt
3/4 c water
in a large pot & bring to boil.

Add:
3 c finely diced or chopped fresh
(pressed down)
or frozen spinach (thawed)
2 t basil
1 t thyme
to the large pot & bring to boil.
Reduce heat, cook on med. with lid slightly ajar for 7 min. & stir occasionally.

Then add:
2 t unsweetened shredded coconut or flakes
2 t almond butter
1 t pure maple syrup
Stir & set aside.

(Sweet Potatoes)
Peel and slice:
7 - 8 c regular orange inside with brown skin sweet potatoes (others taste odd)
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.

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Preheat oven at 350º

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

Sprinkle:
1/3 c slivered almonds
on top.
Bake with lid slightly ajar at 350º for 1 1/2 hr.

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