Sweet potato & spinach bake

Sweet potato & spinach bake

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(48 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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littleh's picture
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This is delicious but rather time consuming. I tried making double and freezing 1. It didn't work. It went all watery when I defrosted it, we still ate it though.

lindarademaker's picture
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Used fresh spinach which was great, but the overall dish wash a little too sweet for my taste. Served it with roasted chicken, which worked well. Next time would try to maybe add more cheese or something to make the sweetness a little less overwhelming.

elisespike's picture

Have made this dozens of times and absolutely love it. I use fresh spinach and (although it's not terribly good for you!) double cream. I don't think it serves 4, probably 3 at a push (it's very more-ish!). No vegetarians in our household but we love this on its own.

I love that you can prep the dish, set up the sweet potatoes and spinach (and grate the cheese separately) and then leave it in the fridge all day and just do the cream part in the evening- simple. One of my absolute favourites from BBC GoodFood!

99stacey's picture

So delicious!
I did a layer of potato, then spinach, then a layer of bacon, red onion & garlic, then the last layer of potato. Just poured the cream on top With nutmeg & rosemary, followed by cheese.
Worried the potato wouldn't cook but it was lovely!

freyagardner's picture
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Not overly impresses. If I did make this again, I'd use fresh spinach.

beepert's picture
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Fantastic and really simple. Instead of single cream, I used half-fat creme fraiche and a little milk - makes it slightly healthier! I also substituted dried rosemary for fresh sprigs.
I didn't have enough sweet potato, so threw in a few regular potatoes slices as well.
Yum :)

abbexi's picture
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This recipe is delicious and really easy to make!

I have also tried making it with parsnips instead of sweet potatoes, which also worked great. I have also combined parsnips and sweet potatoes, which was also fantastic!

jojolakin's picture

I'm yet to make it but all "twists" on receipes sound good. I would like to know if anyone has made a batch and frozen it?

tinydancer's picture
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We all found this really tasty, but we added a lot of extra cheese on top!!

cacofonix's picture

We have made this several times. Like this much better with fresh spinach. I just can't get on with the frozen stuff at all, even after several kettles of boiling water I can't get it to spread in a layer.

All the sweet potato is a bit much so next time I make it I will try Mimi/Ellie D/Argosdiva's hint to add a little contrast with some feta cheese or bacon.

almajane's picture
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I made this a few nights ago, it was absolutely delicious ! I also added pepperoni slices, and a can of chopped tomatoes, delicious.
My OH finished the rest for lunch the day after too. Will definitely make this again.

wendiwalmsley's picture

Did this last night as I am 4 months pregnant and was craving comfort food, and spinach! It was delicious! It filled the entire house with a glorious creamy smell. It tasted as good as it looked. And I have packed a lunchbox with it for work today. Cheap, easy and truly yummy.

tc1980's picture
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This was delicious and simple to make. I made a smaller version using creme fraiche, as that's all I had, and served it as an accompaniment to salmon. We are not vegetarians, but would have had this on it's own as a main meal (if I'd had enough sweet potatoes)

w1lmington's picture
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I noted the other suggestions about adding feta cheese to the spinach and I also added 2 garlic cloves to 50% creme fraiche and kept them in. I did remove the thyme though.
It was a hit with everyone.

fgillies's picture
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I just used regular potatoes for this but it worked out really well. Good way to include spinach too. Will definitely be making again.

elainelaird's picture
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This was lovely. I left the garlic and thyme in too. Not really enough of a dish on its own though, more of a fancy potato gratin. Will make it again though.

eleanormayo's picture
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Made this for supper last night and for some reason it was just not nice!

pegohart1's picture
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Scrummy and suprisingly satisfying!

avrilt1's picture
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Delicious! Have made this twice as a side dish with sunday lunch.
I probably put in a bit more spinach than the recipe says but didn't make any other changes.
Also, I made the complete recipe up the day before, left it in the fridge overnight & cooked it fresh then at lunch time. Handy for being organised ahead. Very easy to make & loved it both times - as did my guests, was asked for the recipe!

levislevis's picture
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very tasty, even though i overcooked it lol
i used normal potatoes and used a foodprocesser to quickly slice them all, however mistakenly used the finer blade so they were wafer thin so cooked quicker.
i also used dried thyme and grated garlic so i didn't need to sieve, and added a sprinkling of cheese after the 1st layer which was nice and melted when eating.
overall very tasty, something abit different for those who like potato dauphinoise

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