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ABEILLE | Cellular Blankets | The Perfect Layer

Sweet Potato and spinach bake

Daisy

Sweet potato and spinach bake I have not posted a recipe for a while, so after my big shop yesterday I thought there is no excuse! As normal, I hit the computer and my key words were spinach and sweet potato. I had just finished my 'Pilates Equipment' equiptment class and was waiting for Florence to wake up, so I wanted something quick to prepare and healthy to eat.

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Not looking so hot after my workout, but hey... its real and gives you an idea how I work!

Sweet potato and Spinach bake..

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Ingredients 300ml single cream (or double cream for a really creamy texture) (I used low fat yoghurt as a healthy alternative) 1 garlic clove , peeled 2 sprigs thyme or rosemary 250g bag frozen spinach (I used fresh spinach and just cooked it until wilted) 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

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Method...

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.

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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.

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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.

I had quite alot left over so I made a mini one for the freezer.

I served my bake with crispy aspargus and peas. I am sure there are more creative options but I was sticking to the healthy theme.

Daisy x