I'm seriously happy with this recipe for two reasons - 1, it's absolutely bloody delicious. 2, it was a haphazard throwing together of leftover ingredients and a total make-it-up-as-I-go-along sort of recipe! These types of dinners are usually totally edible, but nothing to write home about. If mum wasn't vegan, I'd literally be writing home about this.
So Masterchef style, picture me pulling of the cover and I'm faced with sweet potatoes, spinach and mascarpone (and a larder of goods to help me out). What I conjured up was a layered bake of thin slices of potato, with wilted spinach in between and a rich mascarpone sauce. Top with parmesan and jobs a good'un.
As this was a bit of a mishmash experiment I don't have the exact quantities, but these are close enough. This only makes one serving, or two sides so adjust the quantities if you're feeding a family / gathering.
Ingredients
olive oil
1 clove garlic, minced
150g spinach
200g mascarpone
1 1/2 sweet potatoes, peeled and thinly sliced
salt and pepper
parmesan
Method
1. Preheat the oven to 180C. Peel and thinly slice the sweet potatoes, set to one side.
2. In a large frying pan, gently fry the garlic in a drizzle of olive oil until fragrant (don't let it brown). Add the mascarpone and mix until melted and runny, then add in the spinach and stir until it's all wilted. Season and mix through a generous sprinkle of parmesan.
3. Place a layer of sweet potato slices in a baking dish, top with a ladle of sauce and continue the process until you have three layers of potato and sauce. Top with grated parmesan then bake for 30 minutes until the potato is soft and the top is brown and bubbling.
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