Sweet potato casserole with spinach

Ingredients for 4 servings:

• 2 large sweet potatoes
• 1 garlic clove(s)
• 300 g spinach, fresh (baby spinach)
• 200 ml oat cream (oat cream cuisine)
• 4 sprigs rosemary
• 5 sprigs of thyme
• 50 g cheese substitute, vegan grated
• 1 spring onion(s)
• oil
• salt and pepper
• 2 pinches of nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Peel the garlic and press lightly. Place it in a saucepan with the herb sprigs and the cream and bring to a boil briefly. Remove from the heat and let it steep for at least 10 minutes. Peel and slice the sweet potatoes. Boil in salted water for 5 minutes, then drain. Place the spinach in a sieve and pour boiling water over it; this will cause it to collapse. Allow to cool slightly and then place it in a tea towel. Squeeze well, as spinach releases a lot of liquid and would otherwise water down the casserole. Remove the herbs and garlic from the cream. Season the oat cream with salt, pepper, and nutmeg. Stir in the grated cheese substitute (this helps it melt much better). In a lightly greased casserole dish, first place a layer of sweet potatoes, spread the spinach on top, and then add the remaining sweet potatoes. Spread the oat cream on top and bake the casserole in the oven at 200°C for 25-30 minutes. Cut the spring onions into rings and sprinkle them over the finished casserole.