Sweet potato, 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

Step 1 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.

Step 2 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.

Step 3 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.

Good for you ... Sweet Potato - Kumara
Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.