Sweet potato & spinach bake

Sweet potato & spinach bake

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(61 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

    Spinach

    spin-atch

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

  • freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • butter, for greasing
    Butter

    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 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

    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

    Olive oil

    ol-iv oyl

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

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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rhule
8th Apr, 2014
I made the Sweet potato and spinach for dinner tonight. It was delicious. I may try it with salmon next time.
cooksAlot
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.
tallaway
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.
a.savina.yuksel
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!
annie-r-u-o-k
26th Jun, 2013
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
28th May, 2013
5.05
Delicious!
marmimo
22nd Mar, 2013
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
18th Mar, 2013
5.05
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
6th Feb, 2013
4.05
Makes a change from using ordinary potatoes. Would definitely do again
tjmccalla
1st Jan, 2013
5.05
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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