Best Sweet Potato Spinach Bake Recipes

SWEET POTATO & SPINACH BAKE

Steps:

• 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.
• 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.
• 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.
• 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.

SWEET POTATO SPINACH BAKE

Steps:

• Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.

SWEET POTATO, SPINACH AND CHICKPEA BAKE

Steps:

• Peel two of the onions and cut each into eight wedges.
• Pour 4 tbsp of the oil in a large roasting tin.
• Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
• Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
• Meanwhile peel and roughly chop the other onion.
• Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
• Add the garlic and spice mix and stir well.
• Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
• Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
• Stir in the chickpeas.
• When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
• Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
• Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
• Return the tin to the oven for another 5 minutes.
• Serve with sour cream or yoghurt.

SWEET POTATO SPINACH BAKE

Steps:

• Place sweet potatoes in a 1-1/2 qt microwave safe dish; add water.
• Cover and microwave on high for 8-10 minute or until tender.
• Meanwhile, in a large saucepan, saute onion in butter until tender.
• Add spinach.
• Stir in flour and seasonings until blended.
• Gradually stir in milk.
• Bring to a boil; cook and stir for 2 min or until thickened.
• Remove from heat.
• Drain sweet potatoes.
• Spread half of the spinach mixture into a greased 11x7-inch baking dish.
• Top with half of the potatoes and cheese.
• Repeat layers.
• Sprinkle with bacon.
• Cover and bake at 375 degrees for 10-15 minute or until bubbly.