Sweet potato and spinach bake

I am officially a University of Manchester graduate! Graduation was such a memorable day with great weather, lots of alcohol and picture taking. Sadly, it also led to many goodbyes as all of my course mates started heading back to different parts of the world for further studies or to start their careers.

                                

Having Tom and mum here has led to lots of eating out but we've still managed to cook some nice and healthy meals in the frenzy of things. I decided to make a healthy type of veggie bake with the sweet potatoes and spinach that we had in the fridge and it turned out to be super delicious and the perfect accompaniment to our lamb steaks.

SWEET POTATO AND SPINACH BAKE

• 250g peeled and thinly sliced sweet potato 
• 200g fresh spinach
• Rosemary or thyme
• About 50 ml non fat milk
• 1 tsp mustard
• 1 clove garlic, chopped
• Salt & pepper
• A few tbsp of light cheese, grated

1. In a frying pan, lightly pan fry the spinach with some crushed garlic and season.
2. In a greased baking dish, form a layer of sweet potato slices on the base, season with salt and pepper. Top with a third of the cooked spinach.
3. Continue layering the vegetables, seasoning as you go along. You could add a little cheese between each layer if desired.
4. In a small saucepan, heat the milk, herbs, mustard and garlic until simmering. Strain and pour over the sweet potatoes.
5. Top with a little cheese and bake in a preheated oven at 175 degrees for about 30-40 minutes.

Enjoy! Xx 

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