Under 30 Minutes

Sauteed Sweet Potatoes and Spinach

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.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Sweet Potatoes and Spinach

Source: Everyday Food, November 2003


  • 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


  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.


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