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Sweet potato & spinach bake

Sweet potato & spinach bake

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(59 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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
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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

    Thyme

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

  • 250g bag frozen spinach

    Spinach

    spin-atch

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

  • freshly grated nutmeg
  • butter, for greasing

    Butter

    butt-err

    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 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

    rose-mar-ee

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

  • 1 tsp olive oil per portion

    Olive oil

    ol-iv oyl

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

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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.

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Comments, questions and tips

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Comments (67)

statler1's picture
5

I cooked this recipe for a friend's birthday, with lamb chops and a big salad. It was delicious and clean plates all round!
Due to previous comments about sweetness I followed the recipe, but exchanged sweet potatoes for white potatoes. Otherwise I kept to the recipe and it was a great dish.

little_lady's picture
5

Great dish - I would say it works much better as a side, rather than a main. Goes really well with smoked haddock. The only changes I made were to use double cream and fresh spinach.

wizzbang82's picture
1.25

Average recipe. Takes a lot longer than 15 mins to prep! Far too much sweet potato- for a lasagne dish. You'd need to use a roasting tray, to just do 2 layers like it suggests. So I ended up with two dishes full. Far too little spinach- I used fresh because it was all that was available. Had to use 400g and even then it was sparse. Sweet potato flavour overpowers it and there was not enough sauce, had to add about 1/4 pint milk. This made the cream curdle during cooking. Cheese on top was the tastiest thing. Wouldn't waste my time with this one again- I also thought it was expensive for what it was- costing around £4 to make. But I would suggest using 2/3 white potatoes to 1/3 sweet potatoes to get a better flavour. Or all white potatoes. This recipe is very light, doesn't fill you up at all as the veggie version.

benwalsh95's picture
3.75

I enjoyed this recipe, although I found I needed a lot more than the suggested spinach! The sauce was tasty but I have a feeling it may taste even better with a cheese sauce and will be trying this next time.

anne55's picture

I have made this several times and add some mint to the spinach and use ordinary potatoes. Really yummy. I usually make double the quantity.

emvicoo's picture
5

Truly delicious. A hit with all the family. Super easy to make and incredibly flavoursome. Will definitely make again. I used fresh spinach instead of frozen but the rest of recipe remained unaltered.

Anna_86's picture
5

Made this with half regular potatoes half sweet potatoes to avoid too much sweet potato and it was delicious! Was a really popular dish at a potluck dinner :)

neatandtidy's picture
3.75

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
5

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
5

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
5

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
4

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

tjmccalla's picture
5

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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Questions (2)

LoisD's picture

It doesn't seem enough sauce? Should it cover the potatoes?

Toni_samantha's picture
5

This is really delicious. I'm wondering if there are any suggestions on what to accompany it? Thanks

Tips (1)

zeinabn's picture

Fantastic recipe ! had people over for dinner everyone loved it and raved about it , so simple and very tasty, i used around 200 grams of cheese though to add more flavor as 50 grams didn't seem enough , i had some left over so i think 150 grams is perfect
-use more sweet potato , i used just over 1 kg (1.2-1.5) i used quite a large oven tray
- i used 2 garlic cloves and some garlic powder and a little salt, as the cream and sweet potato are not savory so it gives a nice flavor ( also leaving the garlic to be heated for longer with the cream lets the taste set more than just simply warming it)
- 400 grams of spinach was good enough you can add more though as 250 wasn't enough i took it out of the freezer an hour before it was still a little frozen but the boiling water did the job, make sure u press the spinach down with your hand in a colander as spinach is full of its own water so you don't want your dish to turn out runny , i think it would be even better to use fresh spinach ,

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