How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for RAW SWEET POTATO and SPINACH STACK?

You need 9 ingredients. The key ingredients include: 1 sweet potato, sliced (24 pieces) 1.5mm thin, 150 grams cream cheese, 1 1/2 cup baby spinach leaves, roughly chopped, 40 grams pistachios, chopped, and more.

Is RAW SWEET POTATO and SPINACH STACK suitable as vegetarian?

Yes, RAW SWEET POTATO and SPINACH STACK falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover RAW SWEET POTATO and SPINACH STACK?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

RAW SWEET POTATO and SPINACH STACK Recipe

Name: RAW SWEET POTATO and SPINACH STACK
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato, sliced (24 pieces) 1.5mm thin; 150 grams cream cheese; 1 1/2 cup baby spinach leaves, roughly chopped; 40 grams pistachios, chopped; 1 tsp powder veggie stock; 150 grams silken tofu or cashews (soaked in water); 1 1/2 cup baby spinach leaves, roughly chopped; 1 tsp powder veggie stock; 40 grams pistachios, chopped (if using tofu)

Try this homemade RAW SWEET POTATO and SPINACH STACK recipe the whole family will love. Made with sweet potato, cream cheese, baby spinach leaves and pi…

This RAW SWEET POTATO and SPINACH STACK relies on simple, everyday ingredients such as grams cream cheese, grams pistachios, chopped and powder veggie stock. It comes together quickly and makes 4 servings, at about 153 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 sweet potato, sliced (24 pieces) 1.5mm thin
150 grams cream cheese
1 1/2 cup baby spinach leaves, roughly chopped
40 grams pistachios, chopped
1 tsp powder veggie stock
150 grams silken tofu or cashews (soaked in water)
1 1/2 cup baby spinach leaves, roughly chopped
1 tsp powder veggie stock
40 grams pistachios, chopped (if using tofu)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
153 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

RAW SWEET POTATO and SPINACH STACK

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions