Almond Sweet Potato Spinach Bake

(Spinach)
Put:
1/2 t salt
1/4 c water
in a large pot & bring to boil.

Add:
5 c diced fresh (pressed down)
or frozen spinach
(choose one of these options)
1 1/2 t thyme & 1 t basil
OR
1/2 t fennel
to the large pot & bring to boil.
Reduce heat, cook on med for 7 min. & 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

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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.

Sprinkle:
1/3 c slivered almonds
on top.
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.