Sweet potato & spinach bake

Sweet potato & spinach bake

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(49 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
383
protein
9g
carbs
48g
fat
19g
saturates
11g
fibre
7g
sugar
15g
salt
0.61g

Ingredients

  • 300ml single cream (or double cream for a really creamy texture)
  • 1 garlic clove, peeled
  • 2 sprigs thyme or rosemary
  • 250g bag frozen spinach
  • freshly grated nutmeg
  • butter, for greasing
  • 850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
  • 25g grated hard cheese, such as cheddar, Parmesan or veggie alternative

Make it non-veggie

  • 2 lamb chops
  • few sprigs thyme or rosemary
  • 1 tsp olive oil per portion

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
  2. Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
  3. Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
  4. Meanwhile, if you’re serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

Recipe from Good Food magazine, February 2011

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Comments

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neatandtidy's picture
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I made this yesterday as a side dish for a roast and turned out really well! Easy to make and I didn't find there was too much liquid. Noting other comments, I used more spinach (around 500g) and after pouring boiling water over it twice, still not defrosted, decided to steam it for a few mins. Also used a potato masher to get the excess water out. I also used half an onion in the cream with extra garlic and thyme, poured the whole lot in rather than straining to balance out some of the sweetness. Added extra cheese of course! Will make again!

Gill87's picture
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Despite the mixed comments I decided to give this recipe ago. Taking into account what others had said I halved the quantities to serve two and then used a full 250g bag spinach and less cream - 100ml (I actually used Alpro soya) and omitted the cheese. I covered it with foil for 30 minutes and then uncovered it to brown the top for a further 20 minutes. I found the dish lovely. Yes, it was sweet, but that's to be expected with sweet potato! It would be nice with ordinary potato or maybe a mix of the two. By using less cream it didn't turn out runny. There didn't look enough cream to cook the potato but I went with it and it turned out there was plenty. Will make again.

rhule's picture

I made the Sweet potato and spinach for dinner tonight. It was delicious. I may try it with salmon next time.

cooksAlot's picture

This was disappointing. Too much of a good thing as was very sweet because of all the sweet potato. Would have been nicer using normal potatoes. Also 250g of frozen spinach was not nearly enough, we used 750g which sufficed. Poring boiling water over frozen spinach did not defrost it at all and I had to cook it separately.

tallaway's picture

Lovely flavours but yes - very runny! Will try again with either flour or cheese in the cream sauce to thicken. Served with lentil salad, roasted asparagus and green salad - great combos.

a.savina.yuksel's picture

The dish looked great before cutting it...than it was obviously seen the exess of liquid in the baking tray.. Not impressed!

annie-r-u-o-k's picture

I make this all the time now and make little tweaks. Its yummy, healthy and all my family and friends love it. Thanks to this recipe I actually eat veg now :)

kbochenek's picture
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Delicious!

marmimo's picture

This meal is so delicious, Its cheap, colourful, Very easy and full of flavour :) I cooked some black eye beans & red kidney beans to go with it, tossed them in some oil with salt & chilli flakes. Will be making this dish again soon. Give it ago, you won't be disappointed!!

suzimorris2's picture
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Delicious and enjoyed by the whole family. Used creme fraiche and a little mascapone instead of single cream. Suitable for 8mth weaning baby too.

pelupi's picture
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Makes a change from using ordinary potatoes. Would definitely do again

tjmccalla's picture
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1st time I made this was with single cream and fresh spinach, didn't get enough water out of the spinach so it curdled a little but it was still good. Made it a 2nd time with double cream (dried rosemary) fresh spinach again but poured two lots of boiled water over it and squeezed the water out well - it was much better. Both times I have been amazed by the lovely flavour and have never tried anything else like it. Rich and indulgent, comforting and moreish. Its not often I right reviews but just had to tell you how good this is. Very impressed with the good food website - I've tried quite a few recipes and its really helped to add variety to our meal times.

teijaandgary's picture
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Delicious, easy and very cheap

avrilt1's picture
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Made 2 dishes of this as side for family boxing day dinner.
Enjoyed by all .. Comments included 'that made my dinner'.
Even those who thought they wouldn't like spinach loved it.
Both dishes licked clean :)

bekka123's picture
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Delicious! Worked really well with a cheese sauce instead of the cream.

zinky70's picture
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Superb little recipe this one. I have a Son who can be picky with food but ate this without a whimper. As tried by others, I also changed from cream to creme fraiche and it turned out very well. Only thing I would change is increase the spinach content to 350g. Sprinkled low fat mature cheddar on top (quite a bit more than on the recipe) which also worked. Served this with lamb chops but it could accompany so many other options whether red or white meat. This one's a keeper!

haworthl's picture
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This is without a doubt the best recipe I have ever made or tasted. I have eaten it in a number of ways with salad, as a side to chicken kiev with some lemon couscous and also as part of a roast, it literally never fails to please! definitely one for when you have people coming over - easy crowd pleaser!

cakeanyone's picture
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Flavours were lovely but ended up with a bit too much liquid at the bottom, even though I cooked it for an hour. I used half double cream and half milk so maybe that was it? Added 2 large leeks as didn't have enough spinach, as well as garlic and chilli. Oh and I didn't bother messing about with infusing the cream. Used 50g of feta but will try cheddar next time.

novemberrain's picture
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To me this was a little too much sweet potato! I think next time I will use a mix of sweet and normal potatoes, also maybe some broccoli in with the spinach as I was very overwhelmed by the amount of sweet potato vs. spinach.

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