Sweet potato & spinach bake

Sweet potato & spinach bake

  • Rating: 4 out of 5.107 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal383
fat19g
saturates11g
carbs48g
sugars15g
fibre7g
protein9g
low insalt0.61g
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Ingredients

Make it non-veggie

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.107 ratings
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