Sauteed Sweet Potatoes and Spinach - Martha Stewart Recipes

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Sauteed Sweet Potatoes and Spinach

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    Sweet potatoes are available sporadically year-round, but they're at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America.
    Everyday Food, November 2003
    • Prep Time 30 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons olive oil
    • 2 large sweet potatoes
    • 1 1/2 teaspoons curry powder
    • 1/2 cup water
    • 1/2 cup red onion
    • 1 1/2 pounds spinach
    • 1 tablespoon balsamic vinegar
    • Coarse salt and ground pepper

    Directions

    1. Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.

    2. Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.

    3. In the same skillet, cook spinach in two batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.

    4. Stir in balsamic vinegar; season with coarse salt and ground pepper.

    Recipe Reviews

    Reviews (7)

    • lauralee422
      28 Jan, 2013

      I've made this a few times and I love it. The very first time I undercooked the potatoes, now I know to double check them. I just made this tonight replacing broccolini for the spinach, and it was also quite good!

    • vanillablue
      11 Sep, 2012

      This is my favorite way to eat sweet potatoes and I make this regularly. I find that I do not need to cook the sweet potatoes for the full 10 minutes after adding the water; they tend to get too mushy. Could be my stove. I recommend cooking them until they're done to your taste. I also substitute baby spinach if I don't have regular spinach.

    • Eviebelle
      4 Jan, 2012

      This was easy, and really delicious. It's one of those things that's so simple, I wonder why I needed a recipe to think of it. I would never have put the curry powder with this, but I'm so glad I tried it. We all loved it. It's definitely going in the rotation!

    • jeraguilar
      23 Dec, 2011

      A fast easy and delicious dish! I was out of curry so I used cumin, coriander and smoked paprika instead and was pleased with the results. I also added garlic to the spinach. I'll definitely make this again.

    • LoveCookingnCrafts24
      25 Sep, 2011

      Wow! Extremely delicious. I just tried this recipe today and it turned out great! I actually put in a little corriander by mistake along with the cumin and it was really good. This recipe reminds me of a middle eastern flavor, I think a good piece of lamb would be good with this.

    • grannycooks
      16 Mar, 2010

      I would also try this with butternut squash

    • andreajack
      3 Mar, 2010

      I made this recipe last night, because I am doing the Daniel Fast with my church. It was great. The curry seasoning, was a nice surprise. I wasn't sure how it was going to affect the dish, but it fit perfectly. When I sauteed the spinach, I added garlic, to enhance the flavor.

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