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Sauteed Sweet Potatoes and Spinach

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Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003

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 2 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.

Cook's Notes

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.

Reviews Add a comment

  • br9503
    25 MAR, 2015
    So good i could have just had this with rice for dinner and been happy. Use baby spinach, and i subbed shallots for the onion and roasted them with the sweet potato tossed in the balsamic and curry while the spinach was wilting. I just prefer the extra crisp you get from roasting but im sure its good either way.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • grannycooks
    16 MAR, 2010
    I would also try this with butternut squash
    Reply
  • 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.
    Reply