Spinach and sweet potato casserole with goat cheese

Ingredients for 2 servings:

• 200 g spinach, frozen or fresh, briefly heated, squeezed
• 200 g sweet potatoes or floury potatoes
• 125 g goat cheese from the roll, 2 slices
• 1 garlic clove(s), crushed
• 2 cm ginger, finely chopped or grated
• 160 ml sour cream (10% fat)
• 1 chili pepper(s), dried or some cayenne pepper
• 1 tsp black cumin (nigella) or oregano or thyme
• 1 tsp pepper, black or cubeb pepper
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegetarian, hearty, somewhat Arabic

Cut the sweet potatoes into 0.5 cm thick slices and boil them in salted water for 10 minutes. Then place them on the bottom layer of a baking dish. Spread the spinach on top (still thawed if desired). Mix the sour cream with the ginger, garlic clove, and salt-crushed chili pepper and pour over the spinach. Top with two slices of goat cheese. Bake in a preheated oven at 160°C (top/bottom heat) for 30 minutes, until the goat cheese is nicely browned. You can also grill the casserole for another 5 minutes if desired. Sprinkle with black cumin and pepper. Cubeb pepper is used in North Africa. You can replace the black cumin with oregano and thyme for a more Mediterranean feel. Serve with flatbread and a very full-bodied red wine (such as Syrah).