Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) can cream of celery soup

  2. 1/2 cup sour cream

  3. 1/4 cup onion , thinly sliced

  4. 2 (10 ounce) packages frozen spinach , thawed and squeezed dry

  5. 1/4 teaspoon nutmeg

  6. 2 1/2 lbs sweet potatoes , peeled and thinly sliced

  7. 1 1/2 cups monterey jack cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F.

  2. Coat a 2-qt baking dish with nonstick cooking spray.

  3. In a large bowl, mix soup, sour cream and onion. In a medium bowl mix spinach, nutmeg and 3/4 cup of the soup mixture. Add the sweet potatoes to the remaining soup mixture.

  4. Layer 1/2 of the potatoes over the bottom of the baking dish. Sprinkle with 1/3 of the cheese and top with all of the spinach mixture, then 1/2 of the remaining cheese, and all the remaining potatoes. Cover the dish tightly with foil.

  5. Bake for 1 hour and 20 minutes or until potatoes are tender when pierced.

  6. Uncover and sprinkle with remaining cheese and bake for an additional 5 minutes to melt the cheese. ?


Send feedback