Sauteed Sweet Potatoes and Spinach

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Prep Time:
30 mins
Total Time:
30 mins
Servings:
4

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

Ingredients

  • 2 tablespoons olive oil

  • 2 large sweet potatoes

  • 1 ½ teaspoons curry powder

  • ½ cup water

  • ½ cup red onion

  • 1 ½ 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.

Originally appeared: Everyday Food, November 2003

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