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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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

crazycanuck's picture
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This was a delicious meal! It really was comfort food. I was bad and made it with double cream and more cheddar than was called for, but it was a hit with the family; and we didn't add meat to the meal. I would use this as a side dish to take along to my Mother-in-laws's for Easter or Thanksgiving. I think you could set up the layers, then bring the grated cheese and the cream sauce along in separate containers--assemble and bake when you get there.

wakeywildcats's picture

I've made this a few times and its really nice, but we have found that you really do need the lamb chops to compliment it.

bean-208's picture

Found this when looking for Lamb chop recipes. Lovely meal and lots of scope for mixing with other veggie and meat combos.

elastagirl's picture
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This was so easy (especially when using a food processor toslice the sweet potato) and so yummy, it will be on my regular list. I used 1/2 fat creme fraiche let down with a little milk instead of the sigle cream and it worked really well.

mrmadat's picture
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Quite easy to make but doesn't taste great - just OK. Also - there was too much potato I think - lots of it didn't cook properly. Maybe par-boil? Or maybe cut the slices v v thin.

Also - the cream kinda curdled and made it look a bit weird :S

We sub-ed the spinach for leeks as well :)

And doesn't serve 4 if it's all your having. Serves 3...or 2 if you're hungry.

argosdiva's picture
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Very nice - made it twice already! I also crumbled feta cheese over the spinach layer to counterbalance the sweetness which worked well. I used creme fraiche too and left the garlic and herbs in - in fact the second time I made it I didn't even cook the cream before spreading it on the pie and it worked just as well. Cheers!

avrilt1's picture
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Made this at the weekend - will definitely be making again.
Flavours work well together. I prepared it a couple of hours ahead & then cooked it when ready.
Leftovers tasted just as good the next day (if not better!).

zenzen's picture
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very nice! great with normal potatoes too!

gingerlazybones's picture

this is one of my all time fav meals! very tasty,and quick and easy to make when you have friends round.ive even had the left overs for work the next day and its still delicious!definatly give it a try x

ellie_5723's picture
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This was delicious! I layered in some ricotta cheese and bacon with the spinach to get some salt to balance out the flavours. Sprinkled with parmesan on the top this was amazing! Had with rocket salad on it's own and me and a friend finished the whole thing off very easily!

rachelmundy's picture
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Absolutely loved this! Used rosemary instead of thyme and added a small sliced onion in the spinach layer. When I make this again will probably look at replacing the cream so it has a bit less saturated fat!

lilimohiddin's picture
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Good - I ran out of sweet tatties and had to use some grated potato.

mimi204's picture
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Delicious! I made this last night and used half milk and half double cream (added a bay leaf and half an onion to the infusion) and added a sliced chilli and crumbled feta cheese to the spinach as I find sweet potato too sweet without a salty contrast. Mixing the milk with the cream meant you get the richness of the cream without the heaviness and it doesn't clash with the salty feta. The 850g is roughly 4 medium sized sweet potatoes (I sliced them in the food processor and it took minutes to prep). Had it with marinated griddled lamb steaks and a green salad. My OH described it as very moreish and promptly finished off the lot!

glyn6988's picture
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Very tasty, replaced the cream with creme fraiche and left the garlic & thyme in, also added a dash of milk becasue the creme fraiche is thicker than cream. Served with steak and a spicy sauce.

shinyoctopus's picture
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I used normal potatoes and fresh spinach and it came out lovely. I also left the garlic (I crushed it) and thyme in the cream.

jburton's picture

would this be ok to prepare it ahead right up to the stage of putting it in the oven . Then pop it in the oven when im ready for it.

fbtucker's picture

delicious and will def make it again. I did it with the sweet potatoes and single cream and it was great. I think it would be good with chicken or gammon and leeks as well!

samt1985's picture

absolutley gorgeous. so easy to make. not sure if i did something wrong with the spinach but didnt end up with very much after defrosting and squeezing out the water although this didnt make it any less yummy.

suzieemc's picture
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Delicious, quick and easy to put together. I served with salmon which I roasted alongside the bake for the last 20 minutes.

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