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SWEET POTATO & SPINACH BAKE

  • GOODFOOD
  • Feb 25, 2016
  • 1 min read

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

1.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. 2.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.

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