Sweet potato & spinach bake

Sweet potato & spinach bake

  • 1
  • 2
  • 3
  • 4
  • 5
(68 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



    One of the most useful of spices for both sweet and savoury

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Oct, 2017
Made this with Maris piper potatoes instead of sweet potato, fresh spinach without wilting beforehand and I opted for double cream. I crushed the garlic and left it in the cream mixture. The meal looked exactly as it does in the photo which is always a good start. I think it's missing something but not quite sure what that is, maybe sliced tomatoes on top? Overall it's a nice easy to make dish and tastes good.
21st Aug, 2017
Really tasty. I used half sweet potato and half potato. Also used half cream and half milk to make it a little bit healthier. Will definitely make again.
24th Apr, 2016
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.
6th Mar, 2016
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.
12th Dec, 2015
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.
7th Oct, 2015
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.
10th Aug, 2015
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.
24th Apr, 2015
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.
26th Jan, 2015
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 :)
1st Sep, 2014
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!


25th Mar, 2015
It doesn't seem enough sauce? Should it cover the potatoes?
6th Jun, 2014
This is really delicious. I'm wondering if there are any suggestions on what to accompany it? Thanks
3rd Feb, 2014
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 ,