Follow us:

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. 

SHARE THIS ARTICLE

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.
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Afro-Caribbean, Vegetarian
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. 

Why not try...

Tap into our hive mind and boost your chances of success.

Fruit chaat

You’ve got to try this tasty South Asian take on a fruit salad that will wow your tastebuds and up your 5 a day.

Read More »