READY IN 1 hr
15 mins
Sweet Potato and Spinach Bake Recipe

Sweet Potato and Spinach Bake

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

Sweet Potato and Spinach Bake is a fairly substantial comfort food on a budget. It is fully vegetarian but, if you are a meat-eater, just add lamb chops and you have a filling and delicious meal.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour

Ingredients for Sweet Potato and Spinach Bake

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 clove
garlic
½ pint
double cream (heavy cream)
2 sprigs
fresh thyme (or rosemary)
8 oz
frozen spinach
 
freshly grated nutmeg
2 lb
sweet potatoes
1 tablespoon
butter
 
salt and pepper
1 oz
Parmesan (or cheddar) cheese

 

How to Cook Sweet Potato and Spinach Bake

  1. Peel and crush (mince) the garlic. Put the cream, garlic and thyme sprigs (or rosemary if you prefer) into a small saucepan and slowly bring to just below boiling (never allow cream to boil). Remove from the heat, season with salt and freshly ground pepper to taste and leave to infuse.
  2. Place the frozen spinach into a colander, pour over a kettle of boiling water and leave to drain for a few minutes. Squeeze out as much water as possible, season with salt, freshly ground pepper and freshly grated nutmeg.
  3. Peel and thinly slice the sweet potatoes - about ⅛" (3mm) thick. Use the butter to grease an ovenproof dish and spread half the potato slices on the bottom. Add a layer of spinach, then the remaining potato slices. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with grated Parmesan or Cheddar (or other hard cheese of your choice). Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 45-55 minutes until golden and tender.
  4. If you are not a vegetarian, serve hot with Lamb Chops.

 
Graham GRAHAM'S HOT TIP:
As a meat-eater, I always add a lamb chop or two to my Sweet Potato and Spinach Bake. I also tend to add a nice robust St Emilion wine like Château Pavie or Monbousquet !
 
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Reviews of Sweet Potato and Spinach Bake

Rating 4 out of 5 - Many cooks will make this recipe again September 08 2014
I made this again yesterday as a side dish for a roast and, as usual, it turned out really well! I use half regular potatoes and half sweet potatoes just to suit my own tastes and it was delicious! Now I make this all the time with the little tweak. Its yummy, healthy and all my family and friends love it. Thanks to this recipe.
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again June 02 2013
Really delicious. A hit with the whole family. Dead easy to make and absolutely packed with flavour. Will definitely be making these again. I used fresh spinach instead of frozen but the rest of recipe was just as it is here. Thanks for this.
(2 reviews)
 

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