Delicious and nutritious spinach originated in Persia and when it got to us in Europe it became the favourite of Catherine de Medici, an Italian noblewoman from Florence who became Queen of France, and the reason why dishes served on a bed of spinach are known as ‘Florentine’.
Sweet Potato, sometimes called a yam, though botanically it’s not, comes either from Central, or South America and the first record of the name ‘sweet potato’ is in the Oxford English Dictionary 1775.
My recipe came from my own love of spinach cooked in every conceivable way, especially sautéed with spring onions and finished off in a fresh tomato sauce. For this Saffin I chose to combine spinach and roast sweet potato to offset and mellow the ‘minerally’ taste of spinach.
Spinach has great nutritional benefits, 20% of the daily value of vitamins A, C and K, magnesium, manganese and iron, it’s also a good source of B and E vitamins, calcium, potassium and dietary fibre. The goodness however can be easily cooked out of it and is the reason I steam it for the shortest time.
Sweet Potatoes have a very high fibre content, plus are rich in manganese (key in how we metabolise carbohydrates) and that gives them a "slow burning" quality that means their caloric energy is used more slowly and efficiently than low-fiber carbohydrates.
Extra Virgin Olive oil
Gluten Free Baking Powder
Salt & Pepper
Saffins® are savoury muffins, yet so much more!