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Baked ginger & spinach sweet potato served on a plate

Baked ginger & spinach sweet potato

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Bake a spiced sweet potato with spinach for lunch, or as a budget supper for one. It's low-calorie, packed with vitamin C and packs big flavour

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal354
fat13g
saturates3g
carbs49g
sugars26g
fibre10g
protein5g
salt0.7g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Prick the potato and bake it for 40-45 mins or until soft when you squeeze the sides.

  • STEP 2

    Meanwhile, heat the oil in a small frying pan and fry the onion until softened, add the garlic and cook for 1 min, then add the ginger and curry paste and cook for another min. Stir in the butter and spinach, and continue stirring until the spinach wilts. Season well.

  • STEP 3

    Cut open the top of the sweet potato, scoop out some of the flesh, add it to the mix in the pan and stir through, then spoon the mixture back into the potato.

Goes well with

Recipe from Good Food magazine, February 2018

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Overall rating

Rating: 5 out of 5.8 ratings

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