Sweet Potato and Bacon Spinach Bake
Prep 20 mins | Cook 30 mins | Serves 4-6
- 1 kg kumara (orange sweet potato), peeled and chopped
- 2 tsp olive oil
- 175g rindless bacon rashers, roughly chopped
- 50g butter or margarine
- Pinch ground nutmeg
- 100g baby spinach leaves
- 1 cup grated reduced fat mozzarella cheese
Preheat oven to 180°C. Grease a 6-cup baking dish. Place kumara in a saucepan, cover with water and bring to the boil over medium-high heat. Reduce heat and cook for 10 minutes or until just tender.
Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook bacon, stirring occasionally, for 5 minutes or until crisp. Drain on paper towel. Set aside.
Drain kumara and return to the pan. Add butter and nutmeg and mash until smooth. Stir through spinach and bacon. Season with salt and pepper to taste. Spoon mixture into baking dish. Sprinkle evenly with cheese and bake for 20 minutes or until cheese is melted and hot and serve.