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Sauteed Sweet Potatoes and Spinach

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.

Everyday Food, November 2003 http://www.marthastewart.com/313561/sauteed-sweet-potatoes-and-spinach
3.8125
Rated
76.25100(37)37
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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.

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