Sweet potato & spinach bake

Sweet potato & spinach bake

  • 1
  • 2
  • 3
  • 4
  • 5
(105 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Little H
18th Dec, 2019
I’ve only cooked this once, so I’m not claiming to be an aficionado, but things that I reckon I would remember when (not if) I do it again are: 1. don’t be scared to really season it well, it does def need a bit of welly and this balances the sweetness other people have commented on; 2. There’s not a lot of spinach in a 250 bag, but you really don’t need more (if you’ve got enough cheese!). The flavour of the spinach really holds it’s own and cuts through the buttery, cheesy potatoey yumminess: 3. I couldn’t be bothered to peel the sweet potatoes, I think I probably would next time. Only reason being, they don’t soften or release their brilliantness in the same way if you don’t; 4. Add lots of cheese, again this adds to the depth of flavours (and the sweetness balancing saltiness). I went with grated mature cheddar and added handfuls... I would do exactly the same next time too (maybe spiked with some Parmesan); 5. I did it with double cream and, with the melted cheese, loved the richness. I added more cream because I didn’t wind up with very much sauce and wanted it to be thick and lush and creamy; 5. I’m veggie, so I did this as a main, but served it with half a garlic bread baguette. Honestly, that combo with a couple of glasses of red was wicked!
wonderpip42@gmail.com's picture
1st Nov, 2019
Absolutely lovely. A new and different spinach try dauphinois! Followed the recipe pretty much to the letter bar using fresh spinach and dobs of butter in each layer. Came out beautifully soft, tasty and rich. In no way liquid. Fabulous recipe. Served with steamed veg and quorn filets brushed with whole grain mustard. Fabulous!
21st Jan, 2019
We really didn’t enjoy this, it looked the same as the photo but we just really didn’t like the flavours together.
Laura Christie's picture
Laura Christie
17th Oct, 2018
This didn't do it for us I'm afraid. I love all the things I put into it but together they just didn't seem to work and it came out pretty sloppy. Will stick to my potato and leek bake in future I think but this was worth a try.
25th Apr, 2018
Was a good recipe however didnt like the outcome, was far too sweet for my liking (I even used half sweet potato and half white!) Next time will just use normal potatoes and make more of a spinach layer. Feel like it also needed more of a cheesy taste too.
Glenn Matthews
12th Mar, 2018
I've never had spinach before so thought I'd attempt this recipe. It tastes great. Very creamy and easy to make. Though it does take a long time to cook.
14th Oct, 2017
Made this with Maris piper potatoes instead of sweet potato, fresh spinach without wilting beforehand and I opted for double cream. I crushed the garlic and left it in the cream mixture. The meal looked exactly as it does in the photo which is always a good start. I think it's missing something but not quite sure what that is, maybe sliced tomatoes on top? Overall it's a nice easy to make dish and tastes good.
21st Aug, 2017
Really tasty. I used half sweet potato and half potato. Also used half cream and half milk to make it a little bit healthier. Will definitely make again.
24th Apr, 2016
I cooked this recipe for a friend's birthday, with lamb chops and a big salad. It was delicious and clean plates all round! Due to previous comments about sweetness I followed the recipe, but exchanged sweet potatoes for white potatoes. Otherwise I kept to the recipe and it was a great dish.
6th Mar, 2016
Great dish - I would say it works much better as a side, rather than a main. Goes really well with smoked haddock. The only changes I made were to use double cream and fresh spinach.


25th Mar, 2015
It doesn't seem enough sauce? Should it cover the potatoes?
6th Jun, 2014
This is really delicious. I'm wondering if there are any suggestions on what to accompany it? Thanks
3rd Feb, 2014
Fantastic recipe ! had people over for dinner everyone loved it and raved about it , so simple and very tasty, i used around 200 grams of cheese though to add more flavor as 50 grams didn't seem enough , i had some left over so i think 150 grams is perfect -use more sweet potato , i used just over 1 kg (1.2-1.5) i used quite a large oven tray - i used 2 garlic cloves and some garlic powder and a little salt, as the cream and sweet potato are not savory so it gives a nice flavor ( also leaving the garlic to be heated for longer with the cream lets the taste set more than just simply warming it) - 400 grams of spinach was good enough you can add more though as 250 wasn't enough i took it out of the freezer an hour before it was still a little frozen but the boiling water did the job, make sure u press the spinach down with your hand in a colander as spinach is full of its own water so you don't want your dish to turn out runny , i think it would be even better to use fresh spinach ,
Want to receive regular food and recipe web notifications from us?