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    #RecipeSaviours: Sweet Potato And Spinach Bake

    • 1 minimum gelesen
    Forgotten to take those supplements? Fear not – it’s all here!

    This week’s #RecipeSaviour contains two top pregnancy ingredients – sweet potato and spinach. Between the two, there are enough benefits to ensure the healthiest pregnancy ever. Possibly.

    Enjoy!

    Serves: 4
    Time: 15 minutes prep, 1 hour cooking
    Good for: Vitamins A, C and K, folate and fibre

    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 (cheddar, Parmesan or vegetarian alternative)

    Method

    • Heat oven to 200ºC/gas mark 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 minutes. 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 minutes until golden and tender. Leave bake to rest for 5 minutes, then serve with a big green salad. 

    And that’s that! Buon appetito!

    Recipe by Good Food Magazine; image courtesy of bbc.goodfood.com