#RecipeSaviours: Sweet Potato And Spinach Bake

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.


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


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)


• 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