Dinner - Sweet potato and spinach bake recipes

Author: Roy Deberry

Ainsley Harriott's rich, cheesy sweet potato and spinach bake makes an excellent side dish and works equally well as a vegetarian main. Gouda cheese and bacon lend a rich, savory taste to the sweet potato and spinach combination.

Sweet potato & spinach bake
Sweet Potato Spinach Bake
Baked Sweet Potatoes with Creamy Spinach Topping
Ainsley Harriott’s Sweet Potato and Spinach Bake

Sweet potato & spinach bake

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
Provided by: Good Food team
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 11

Ingredients:

300ml single cream (or double cream for a really creamy texture)
1 garlic clove, peeled
2 sprigs thyme or rosemary
250g bag frozen spinach
freshly grated nutmeg
butter, for greasing
850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
2 lamb chops
few sprigs thyme or rosemary
1 tsp olive oil per portion

Nutrition:

How to cook:

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.

Notes: Sweet Potato Spinach Bake Recipe, Ingredients · 4 medium sweet potatoes, peeled and thinly sliced · 1/2 cup water · 3 tablespoons finely chopped onion · 1/4 cup butter, cubed · 1 package (10 ounces)

Tags:

sweet potatoes with creamy spinach topping ainsley harriotts sweet potato and spinach bake sweet potato and spinach bake baked sweet potatoes with creamy spinach topping harriotts sweet potato and spinach bake

Sweet Potato and Spinach Bake

Sweet Potato and Spinach Bake This is the perfect hearty lunch or dinner in a cool autumnal Duration: 1:29

Spinach, sweet potatoes and feta bake

Hello Hungry Friends,All the delicious parts of a quiche and NO CRUST. This spinach, sweet Duration: 2:38

Creamy chicken, sweet potato & spinach bake

Creamy chicken, sweet potato & spinach bake. 1,066 views May 28, 2021 One pot, quick
Duration: 4:22

Sweet Potato Spinach Bake

This wonderful, bright meal-in-one from our Test Kitchen is filled with layers of flavor. Gouda cheese and bacon lend a rich, savory taste to the sweet potato and spinach combination.
Provided by: Taste of Home
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 25 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

4 medium sweet potatoes, peeled and thinly sliced
1/2 cup water
3 tablespoons finely chopped onion
1/4 cup butter, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups whole milk
2 cups shredded Gouda cheese
3 tablespoons crumbled cooked bacon

Nutrition:

Calories: 643 calories
Fat: 33g fat (20g saturated fat)
Cholesterol: 109mg cholesterol
Sodium: 955mg sodium
Carbohydrate: 62g carbohydrate (27g sugars
Fiber: 8g fiber)
Protein: 27g protein.

How to cook:

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.

Notes: Spinach, sweet potatoes and feta bake, Hello Hungry Friends,All the delicious parts of a quiche and NO CRUST. This spinach, sweet Duration: 2:38

Baked Sweet Potatoes with Creamy Spinach Topping

Make these sweet potatoes a savory affair by topping them with a creamy and delicious spinach topping. The spinach makes a hearty (and healthy!) addition and offsets the creaminess, working in tandem with the sweet potato to deliver a truly delicious and nutritious meal or side dish.
Provided by: MyRecipes
Yields: 4 servings
Number of ingredients: 8

Ingredients:

4 medium sweet potatoes
1 ¼ pounds baby spinach
2 tablespoons unsalted butter
1 (6 oz.) package sliced Canadian bacon, diced
1 medium onion, finely diced
½ teaspoon kosher salt
1 (8 oz.) package cream cheese, softened and cut into small pieces
Freshly ground black pepper

Nutrition:

How to cook:

Preheat oven to 400°F. Wash sweet potatoes and prick with a knife. Arrange sweet potatoes on a baking sheet and bake for 1 to 1 1/4 hours, until tender. Meanwhile, make topping: Bring 1 inch of water to boil in a 3- to 4-quart saucepan. Add spinach a little at a time and cook, stirring, until wilted, about 3 minutes. Drain in a colander and rinse with cold water. Squeeze out as much liquid as possible. Transfer to a work surface, coarsely chop spinach and set aside.
Melt butter in a 9- or 10-inch nonstick skillet over medium heat. Add Canadian bacon and cook, stirring, until beginning to crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate. Add onion and salt to skillet and cook over mediumlow heat until golden, about 6 minutes. Add cream cheese and reserved spinach and cook over medium-low heat, stirring until smooth. Stir in Canadian bacon and season to taste with pepper.
Split hot sweet potatoes and fluff with a fork. Spoon spinach mixture on top; serve.

Notes: Sweet potato, black bean and spinach sauté, Sweet potato, black bean and spinach sauté is a quick and easy one pan vegetarian main dish that's hearty, filling, budget friendly and ready in

Ainsley Harriott’s Sweet Potato and Spinach Bake

Ainsley Harriott's rich, cheesy sweet potato and spinach bake makes an excellent side dish and works equally well as a vegetarian main.
Provided by: Ainsley Harriott
Yields: 4 servings
Cuisine: Caribbean
Number of ingredients: 12

Ingredients:

25g butter, plus extra for greasing
300ml double cream
2 garlic cloves: 1 whole and 1 crushed
2 thyme sprigs, plus 1 tsp chopped leaves
nutmeg, for grating
1 onion, chopped
2 spring onions, chopped
400g (about 1 large bag) fresh spinach
1kg sweet potato, peeled and sliced into 5-mm thick slices
25g cheese (Cheddar or Parmesan or a vegetarian equivalent), grated
½ tsp ground allspice
sea salt and freshly ground black pepper, to taste

How to cook:

Preheat the oven to 200°C/180°C fan/gas 6 and grease a 24 x 16cm ovenproof dish with butter.
In a large saucepan over a medium heat, heat the cream, whole garlic, thyme sprigs and a good grating of nutmeg to just below boiling point. Remove from the heat and set aside to infuse.
Melt the butter in a frying pan over a medium heat, add the onion, spring onions and crushed garlic and sauté for 2 minutes, until softened but not coloured. Add the spinach, season with salt and pepper, and sauté for a further 3–4 minutes, stirring well to combine. Remove from the heat.
Layer half of the sweet potato slices over the bottom of the oven dish. Pour over the spinach mixture, then sandwich tightly with another layer of sweet potato. Strain the infused cream through a fine sieve and pour over the dish. Sprinkle with the grated cheese, chopped thyme leaves and allspice, cover with greaseproof paper and bake in the oven for about 30 minutes.
Remove the greaseproof paper and continue to bake for a further 10–15 minutes, or until the sweet potatoes are tender and the top is golden.

Notes: Sweet Potato Spinach Quinoa Gratin, 2 whole large orange sweet potatoes (2 lbs. · 1/4 cup olive oil · 1 cup quinoa · 2 cups low sodium vegetable broth · 3 cups spinach, roughly chopped · 1 pinch