Sweet potatoes are a highly underrated vegetable, especially around Christmas time when the velvety texture and taste of sweet potatoes are perfect paired with turkey. Just take a look at the American’s when they have Thanksgiving –their dinner tables are heaving under the weight of sweet potato casseroles and bakes!
Sweet potatoes are considered to be one of the best fat burning foods in the world because they digest much slower than other foods, hence you feel fuller for longer.
They have a low glycaemic index rating, meaning they don’t raise blood sugar levels as much as other carbohydrates. They are also low in sodium, cholesterol and saturated fat.
Good news for of all of us trying to lose weight or just being a little sensible this Christmas season! Add a small knob of butter and some cinnamon to some baked sweet potatoes and I guarantee you will love them. For those a bit more adventurous try out a great recipe I use often and let me know what you think!
You will need:
For 4 people,
- 850g sweet potatoes peeled and thinly sliced. When buying sweet potatoes make sure they are firm and without cracks or bruises. Keep them in a cool, dark, well ventilated place and they should last up to two weeks.
- 300ml single cream
- 1 garlic clove, peeled
- 2 sprigs thyme and rosemary
- 250g bag frozen spinach
- 100g grated hard cheese, such as cheddar or parmesan.
- A dash of salt, pepper and nutmeg to season.
- Butter, for greasing
Method:
Step 1: Heat the oven to 200C/180C fan/ gas mark 6. Place all of the cream, garlic and herbs into a small saucepan and heat to just before it starts to boil. Turn off the heat, add a dash of salt and pepper to season and leave to the side for the flavours to infuse.
Step 2: Put the spinach into a colander or sieve and boil the kettle, add the hot water and leave to drain. Then squeeze as much water out of the spinach as possible. Season with salt, pepper and nutmeg.
Step 3: Grease an ovenproof dish with the butter. Spread half the potatoes at the bottom of the dish, spread out the spinach and then layer the rest of the potatoes on top. Pour the cream mixture through a sieve, to get rid of the herbs and garlic clove, and then sprinkle with cheese. Bake for 40 – 50 minutes till the potatoes are soft and you have a golden, crispy top. Leave to rest for a few minutes and serve!
This dish is great served at Christmas dinner. You can also pair it with lamb shanks, grilled chicken, cous cous or even just a fresh green salad. Happy Holidays!
Send us pictures of your sweet potato bake and other holiday treats here!!