Sauteed Sweet Potatoes and Spinach

134 Ratings
  • 5 24
  • 4 51
  • 3 41
  • 2 14
  • 1 4

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

Everyday Food, November 2003

Gallery

Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

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

  • 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.

Advertisement

Reviews (7)

134 Ratings
  • 5 24
  • 4 51
  • 3 41
  • 2 14
  • 1 4
Martha Stewart Member
02/10/2020
I have to disagree with the previous reviewers. Curry did NOT work in this recipe. Although it was easy to put together, the curry was not a good choice for this dish. Family members agreed and asked that I not make this recipe again.
Martha Stewart Member
02/10/2020
I have to disagree with the previous reviewers. Curry did NOT work in this recipe. Although it was easy to put together, the curry was not a good choice for this dish. Family members agreed and asked that I not make this recipe again.
Martha Stewart Member
08/21/2018
I made it just like the directions said. The only thing I changed is that I used one batch of spinach (baby spinach). I love the flavor and smell of the sweet potatoes and curry.
Advertisement
Martha Stewart Member
03/25/2015
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.
Martha Stewart Member
01/28/2013
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!
Martha Stewart Member
09/11/2012
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.
Advertisement
Martha Stewart Member
01/04/2012
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!
Martha Stewart Member
12/23/2011
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.
Martha Stewart Member
09/25/2011
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.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/19/2022