Sweet Potato Bake

Sweet potatoes are big in New Zealand and they are called Kumara.  I saw this recipe while flipping through a magazine a coffee shop and seemed too easy and yummy not to try.  On the whole it was very delicious, cheap, and filling but a little bland (it must be bland if I'm saying that).   One awesome thing about it - you can eat this at any time of day.  For dinner we paired it with some pork chops, for breakfast I topped it with a poached egg, and for lunch...I just ate it straight!

Next time I try this recipe I'm going to add a little ricotta, cumin, some more garlic, and 1 egg to the spinach.  I'm also going to add a little less cream since the ricotta will make up for that.  

Ingredients:

• 300ml single cream
• 1 clove garlic
• 2 sprigs of thyme
• freshly grated nutmeg
• 250g bag of frozen spinach  
• butter for greasing
• 850g of sweet potatoes (cut into slices)
• 25g grated hard cheese - cheddar, parmesan, etc

My add ins:

• 1 egg
• 8oz of ricotta cheese
• 3 cloves of garlic (for a total of 4 cloves)
• 1tsp of cumin to the cream

Directions:

1. Heat oven to 973F. 
2. Put the cream, garlic, cumin, herb sprigs into a small saucepan and slowly bring to a simmer.  Turn off heat and allow to rest.
3. Thaw and drain the excess water out of the spinach. Season with salt, pepper, 8oz ricotta and freshly grated nutmeg
4. Grease an oven proof pan and spread sweet potato slices across the bottom.
5. Top with a layer of spinach mixture, then remaining potato slices.
6. Top with cream mixture and sprinkle with a cheese.
7. Bake for 40-55mins until golden and tender.