Sweet potato & spinach bake

Sweet potato & spinach bake

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(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
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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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6th Feb, 2013
Makes a change from using ordinary potatoes. Would definitely do again
1st Jan, 2013
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.
1st Jan, 2013
Delicious, easy and very cheap
27th Dec, 2012
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 :)
20th Oct, 2012
Delicious! Worked really well with a cheese sauce instead of the cream.
2nd Sep, 2012
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!
24th May, 2012
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!
30th Apr, 2012
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.
17th Apr, 2012
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.
16th Apr, 2012
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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