1. Sweet potato and spinach bake

300ml single cream (can be swapped with double cream for more richness)
1 garlic clove
2 sprigs of rosemary or thyme
250g spinach (frozen or fresh)
Freshly grated nutmeg
Butter, for greasing
850g sweet potatoes, peeled and thinly sliced (about 3mm)
25g grated hard cheese (parmesan, cheddar...)

1. Heat oven to 200C. Put the cream, garlic and herb sprigs into a saucepan and slowly bring to just below boiling. Turn off hob and leave to infuse.

2. Wilt the spinach or thaw it with boiling water and leave to drain in a colander. Squeeze out as much water as possible and then season with salt, pepper and nutmeg.

3. Grease an ovenproof dish and spread half of 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.


This recipe comes from the BBC Good Food magazine, February 2011 issue. I quite enjoyed making this and it was quite simple and healthy. Overall, i wasn't the biggest fan of the final product, but i am new to sweet potato and adjusting to it's flavour and texture.