Sweet Potato Lasagna
Recipe courtesy of Sewall House Yoga Retreat in Island Falls, Maine
1 can condensed cream of celery soup
1/2 cup sour cream
1 onion, shredded
two 10-oz bags frozen chopped spinach, thawed, rinsed, squeezed dry
1/4 tsp. ground nutmeg
1 garlic clove, pressed
1 tsp. herbs of choice
1 tsp. taco mix
2 1/2 pounds sweet potatoes, peeled
8 oz. jalapeno Monterey Jack cheese
Heat oven to 350˚ F. Coat a 8x10 baking dish with olive oil. Combine soup, sour cream and onion.
In a medium bowl, mix spinach, nutmeg, garlic, herbs, spice mix and 3/4 cups soup mixture.
Add sweet potatoes to large bowl and toss to coat.
Layer half the sweet potatoes in the prepared baking dish.
Top with ½ of the spinach mixture.
Sprinkle with half the cheese and repeat.
Cover dish tightly with foil.
Bake one hour and 20 minutes or until potatoes are tender.