Creamy Spinach on Sweet Potato Latkes

I tried to reinvent the sweet potato latkes I made previously to give it a better appeal. It turned out that it works great with creamed spinach, and of course, my never dying love for poached eggs :).

To make the sweet potato latkes, please refer to this blog post.

And now, for the creamed spinach:

Ingredients:
- a bunch of fresh spinach, plucked and washed thoroughly
- 1 tbsp butter
- 1 tbsp all purpose cream
- salt and pepper to taste

1. steam or parboil the spinach until withered. Shock it with cold water when done and squeeze the excess water from it.
2. Heat a little bit of olive oil in a pan before you put the butter. This way, the butter won't get burned.
3. Add the spinach and saute.
4. Add the all purpose cream. You can add more cream if you feel like it's still a bit dry, although you don't want it to runny/creamy. Saute for about 2 minutes.
5. Add a dash of salt and pepper to taste.

Top your sweet potato latkes with it, plus a nicely poached egg.