Sweet Potato & Spinach Bake

Ingredients

• 1 large sweet potato (aka Kumara / Yam), peeled and sliced thinly
• 1 large pkt frozen spinach (500g / 17oz), defrosted and drained
• 2 cloves garlic
• Sprinkle Thyme or Rosemary
• Small tub Ricotta Cheese (250g / 9oz)
• ¾ cup grated low fat cheese
• 2 tbsp. fresh parmesan cheese
• Salt & Pepper for seasoning
• Sprinkle of onion powder
• Sprinkle of garlic powder
• 1 cup Evaporated Milk Light & Creamy
• Spray of cooking spray

Method

1. 1Preheat oven 180C (350F).
2. 2Place your evaporated milk in a microwave proof dish with crushed garlic, sprinkle of thyme/rosemary and heat for 1-1.5 minutes, take out and set aside.
3. 3Make sure your spinach has defrosted completely and drained. If you haven’t got all the water out it will make the bake watery. Place spinach in a bowl, with ricotta cheese, parmesan; sprinkle each of onion and garlic powder and season with S & P. Mix all in.
4. 4Spray a med oven proof dish with cooking spray. Place 2 layers of the sliced sweet potato on the bottom. Season with S & P.
5. 5Spread your spinach mixture on top of potato evenly.
6. 6Place remaining sweet potato on top evenly.
7. 7Now pour the milk mixture over top, sprinkle cheese on top.
8. 8Cover with foil and bake for 45 minutes or until baked.
9. 9Serve with a garden salad.