Peel the garlic and press lightly. Put together with the herb sprigs and the cream in a saucepan and bring to the boil briefly. Remove from heat and let steep for at least 10 minutes.
Peel and slice the sweet potatoes. Cook in salted water for 5 minutes and then drain. Put the spinach in a sieve and pour boiling water over it, this will cause it to collapse. Let cool a little and put in a tea towel. Squeeze out well, as spinach gives off a lot of liquid and otherwise dilutes the casserole.
Remove the herbs and garlic from the cream. Season the oat cream with salt, pepper and nutmeg. Stir in grated cheese substitute (it melts much better this way).
First place a layer of sweet potatoes in a lightly greased casserole dish, spread the spinach on top and put the remaining sweet potatoes on top. Spread the oat cream on top and bake the casserole in the oven at 200ºC for 25-30 minutes.
Cut the spring onions into rings and sprinkle over the finished casserole.
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