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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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
28th Mar, 2012
This is delicious but rather time consuming. I tried making double and freezing 1. It didn't work. It went all watery when I defrosted it, we still ate it though.
21st Feb, 2012
Used fresh spinach which was great, but the overall dish wash a little too sweet for my taste. Served it with roasted chicken, which worked well. Next time would try to maybe add more cheese or something to make the sweetness a little less overwhelming.
7th Feb, 2012
Have made this dozens of times and absolutely love it. I use fresh spinach and (although it's not terribly good for you!) double cream. I don't think it serves 4, probably 3 at a push (it's very more-ish!). No vegetarians in our household but we love this on its own. I love that you can prep the dish, set up the sweet potatoes and spinach (and grate the cheese separately) and then leave it in the fridge all day and just do the cream part in the evening- simple. One of my absolute favourites from BBC GoodFood!
5th Feb, 2012
So delicious! I did a layer of potato, then spinach, then a layer of bacon, red onion & garlic, then the last layer of potato. Just poured the cream on top With nutmeg & rosemary, followed by cheese. Worried the potato wouldn't cook but it was lovely!
4th Feb, 2012
Not overly impresses. If I did make this again, I'd use fresh spinach.
5th Jan, 2012
Fantastic and really simple. Instead of single cream, I used half-fat creme fraiche and a little milk - makes it slightly healthier! I also substituted dried rosemary for fresh sprigs. I didn't have enough sweet potato, so threw in a few regular potatoes slices as well. Yum :)


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