Sweet potato & spinach bake

Sweet potato & spinach bake

  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

Prep: 15 mins Cook: 1 hr


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

  • Vegetarian

Nutrition: per serving

  • kcal383
  • fat19g
  • saturates11g
  • carbs48g
  • sugars15g
  • fibre7g
  • protein9g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.


  • 300ml single cream (or double cream for a really creamy texture)
  • 1 garlic clove, peeled
  • 2 sprigs thyme or rosemary


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 250g bag frozen spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • freshly grated nutmeg
  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 25g grated hard cheese, such as cheddar, Parmesan or veggie alternative

Make it non-veggie

  • 2 lamb chops
  • few sprigs thyme or rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp olive oil per portion
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (67)

tc1980's picture

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

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

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

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

Made this for supper last night and for some reason it was just not nice!

pegohart1's picture

Scrummy and suprisingly satisfying!

avrilt1's picture

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

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

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

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

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

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

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

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

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

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

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


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…