Go Back

Layered Sweet Potato, Pumpkin, and Carrot Bake

A delightful bake combining sweet potatoes, pumpkin, and carrots with feta cheese and walnuts, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium Sweet potatoes Peeled and sliced into thin rounds
  • 2 cups Pumpkin Peeled and sliced into thin rounds
  • 3 medium Carrots Peeled and sliced into thin rounds
Dairy and Nuts
  • 1 cup Feta cheese Crumpled over layers
  • 1/2 cup Walnuts Chopped and sprinkled over layers
Sauce and Seasoning
  • 1/2 cup Cranberries To be softened in glaze
  • 1/4 cup Honey For drizzling over vegetables
  • 2 tablespoons Olive oil For drizzling on top
  • 1 teaspoon Salt To season layers
  • 1 teaspoon Pepper To season layers
  • 1/2 teaspoon Nutmeg To season layers
  • 1 teaspoon Thyme To season layers

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the sweet potatoes, pumpkin, and carrots into thin rounds.
  3. In a baking dish, layer the vegetables, seasoning each layer with salt, pepper, and nutmeg.
  4. Crumble feta cheese over each layer and sprinkle with chopped walnuts.
  5. In a small saucepan, mix cranberries, honey, and a dash of water and heat until the cranberries soften. Pour this glaze over the layered vegetables.
  6. Drizzle olive oil on top.
Baking
  1. Cover with foil and bake for 30-40 minutes, until the vegetables are tender.
  2. Remove from the oven, let cool slightly, and serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.
QR Code linking back to recipe