Sweet potato & spinach bake

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• Fraysie

  04 February 2012

  Fraysie rated and commented on this recipe

  

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

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• Stacey

  05 February 2012

  Stacey commented on this recipe

  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!

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• elise

  07 February 2012

  elise commented on this recipe

  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!

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• LRademaker

  21 February 2012

  LRademaker rated and commented on this recipe

  

  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.

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• littleh

  28 March 2012

  littleh rated and commented on this recipe

  

  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.

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• hollygolightly

  16 April 2012

  hollygolightly rated and commented on this recipe

  

  I had to boil the spinach as it did not defrost by just tipping hot water on it, also I don't think there was quite enough. Overall taste was nice though. I also chopped the garlic and left it in

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• NovemberRain

  17 April 2012

  NovemberRain rated and commented on this recipe

  

  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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• Laura

  25 April 2012

  Laura rated this recipe

  

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• sashbynoe

  29 April 2012

  sashbynoe rated this recipe

  

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• cakeanyone?

  30 April 2012

  cakeanyone? rated and commented on this recipe

  

  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.

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• kitten-beak

  24 May 2012

  kitten-beak rated and commented on this recipe

  

  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!

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• Zinky

  02 September 2012

  Zinky rated and commented on this recipe

  

  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!

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• Bekka

  20 October 2012

  Bekka rated and commented on this recipe

  

  Delicious! Worked really well with a cheese sauce instead of the cream.

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• Avril

  27 December 2012

  Avril commented on this recipe

  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 :)

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• teija

  01 January 2013

  teija rated and commented on this recipe

  

  Delicious, easy and very cheap

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• Mccalla

  01 January 2013

  Mccalla rated and commented on this recipe

  

  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.

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• Pelupi

  06 February 2013

  Pelupi rated and commented on this recipe

  

  Makes a change from using ordinary potatoes. Would definitely do again

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• Suzi

  18 March 2013

  Suzi rated and commented on this recipe

  

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

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• Marmimo

  22 March 2013

  Marmimo commented on this recipe

  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!!

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• Annette

  24 March 2013

  Annette rated this recipe

  

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http://www.bbcgoodfood.com/recipes/1089637/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Vegetarian

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

PER SERVING

383 kcalories, protein 9g, carbohydrate 48g, fat 19 g, saturated fat 11g, fibre 7g, sugar 15g, salt 0.61 g

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