IMG_3995I followed this recipe word for word from the BBCgoodfood website. For once I did not change a thing 🙂 Whilst sweet potatoes are more nutritious than regular potatoes, I would not classify this recipe as low in carbohydrates or calories.

The sweet potato is low in Sodium, and very low in saturated fat and cholesterol. It is also a good source of dietary fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese. However, it has a relatively high sugar content. Have a look.

As I said in my introduction, I followed the recipe to the letter, but found that it needed a longer cooking time as some of the sweet potato slices weren’t cooked through. Do check it after 45-50 minutes by inserting a knife into the centre to check how done the sweet potato is, but you may need to cook it for up to 65-70 minutes in all.

I also cooked the spinach separately as pouring hot water over it does not suffice to defrost it properly (the fact jumped out at me when I read the recipe since I use frozen spinach very often) and used about 350g instead of 250g. It made for a lovely thick layer of spinach and it could have done with more too.

It is best to let the dish sit for a while after removing from the oven; the result was slightly watery but this improved with time and it was even better the next day after re-heating!

It is possible to refrigerate this dish (after cooling at room temperature) and enjoying over 2-3 days after re-heating.





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