Sweet potato and spinach pie
Try this healthier twist on a potato bake that uses high in fibre sweet potatoes and the flavours of the Caribbean.
Servings: 4 people
Calories: 315kcal
Ingredients
- 2 tsp sunflower oil
- 4 spring onions chopped
- 2 cloves garlic crushed
- 1 tsp fresh thyme chopped
- 4 tomatoes chopped
- 550 g cooked spinach drained
- 500 g sweet potatoes peeled and thinly sliced
- 500 g sweet potato roughly chopped
- 1/2 tsp ground allspice
Instructions
- Preheat oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof baking dish.
- Make the mashed sweet potato by boiling the sweet potato in a saucepan with water until soft, draining then mashing with a fork and setting aside.
- Heat the oil in a non-stick frying pan, add spring onions, garlic, thyme, tomatoes, drained spinach and a grind of black pepper and cook over a low heat for 5 minutes to soften the onions, stirring occasionally. If it’s getting dry, add a teaspoon of water at a time to loosen.
- To assemble the pie, put the 500g raw sweet potato slices in the bottom of the baking dish. Spread over the onion mix and top with the sweet potato mash and sprinkle over the allspice.
- Bake in the oven for about 45 minutes until the sweet potato slices on the bottom are tender when you poke a knife in, and the top is golden.
Notes
Tips and tweaks: Delicious served with vegetarian sausages and steamed greens.
