Sweet potato & spinach bake

Sweet potato & spinach bake

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(87 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
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  • 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.

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Comments, questions and tips

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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!
miriamcalleja's picture
23rd Jul, 2014
I made this and documented my results here: http://muchadoaboutnoting.com/sweet-potato-and-spinach-bake/ It's rather obvious that you need to be a sweet potato fan to like this :)
13th Jul, 2014
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.
8th Apr, 2014
I made the Sweet potato and spinach for dinner tonight. It was delicious. I may try it with salmon next time.
3rd Jan, 2014
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.
29th Oct, 2013
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.
2nd Oct, 2013
The dish looked great before cutting it...than it was obviously seen the exess of liquid in the baking tray.. Not impressed!


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