Sweet potato & spinach bake

Sweet potato & spinach bake

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(87 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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abbexi
6th Dec, 2011
5.05
This recipe is delicious and really easy to make! I have also tried making it with parsnips instead of sweet potatoes, which also worked great. I have also combined parsnips and sweet potatoes, which was also fantastic!
jojolakin
6th Dec, 2011
I'm yet to make it but all "twists" on receipes sound good. I would like to know if anyone has made a batch and frozen it?
tinydancer
3rd Dec, 2011
5.05
We all found this really tasty, but we added a lot of extra cheese on top!!
cacofonix's picture
cacofonix
21st Nov, 2011
We have made this several times. Like this much better with fresh spinach. I just can't get on with the frozen stuff at all, even after several kettles of boiling water I can't get it to spread in a layer. All the sweet potato is a bit much so next time I make it I will try Mimi/Ellie D/Argosdiva's hint to add a little contrast with some feta cheese or bacon.
almajane
21st Nov, 2011
5.05
I made this a few nights ago, it was absolutely delicious ! I also added pepperoni slices, and a can of chopped tomatoes, delicious. My OH finished the rest for lunch the day after too. Will definitely make this again.
wendiwalmsley
16th Nov, 2011
Did this last night as I am 4 months pregnant and was craving comfort food, and spinach! It was delicious! It filled the entire house with a glorious creamy smell. It tasted as good as it looked. And I have packed a lunchbox with it for work today. Cheap, easy and truly yummy.
tc1980
11th Nov, 2011
4.05
This was delicious and simple to make. I made a smaller version using creme fraiche, as that's all I had, and served it as an accompaniment to salmon. We are not vegetarians, but would have had this on it's own as a main meal (if I'd had enough sweet potatoes)
w1lmington
30th Sep, 2011
5.05
I noted the other suggestions about adding feta cheese to the spinach and I also added 2 garlic cloves to 50% creme fraiche and kept them in. I did remove the thyme though. It was a hit with everyone.
fgillies
29th Sep, 2011
5.05
I just used regular potatoes for this but it worked out really well. Good way to include spinach too. Will definitely be making again.
elainelaird
5th Sep, 2011
3.05
This was lovely. I left the garlic and thyme in too. Not really enough of a dish on its own though, more of a fancy potato gratin. Will make it again though.

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