I love new recipes – especially ones that my friends have already tried. This week, my friend Cathy Webb told me about a recipe that sounded scrumptious. Since I already had most of the ingredients, I made it today.
It was wonderful and I will definitely make it again! It was quick and easy, flavorful and nutrient-rich. The sweet potatoes and spinach provide vitamin A, vitamin C, potassium and fiber. The roasted onions and dried cranberries add a delicious sweetness to every bite.
Cathy told me they had adapted the recipe from one called Butternut Squash with Baby Spinach from Wegman’s grocery store. They substituted sweet potatoes for the squash, and so did I. Here is what I did today.
Roasted Sweet Potatoes and Baby Spinach
2 sweet potatoes
1 sweet onion, preferably red
1/2 -1 Tablespoon olive oil
1/2 – 1 Tablespoon sodium free herb blend or substitute ½ – 1 tsp dried thyme or 1 Tablespoon fresh thyme, 1 tsp dried rosemary or ½ Tablespoon fresh, and dried garlic to taste or 1-2 cloves minced garlic (I used an herb blend and didn’t measure, so this is an approximation)
Sea salt and pepper to taste
6 ounces baby spinach
¼ – 1/2 cup dried cranberries, as desired
Preheat oven to 450 degrees F.
Scrub and cut sweet potatoes into ½ by 1 inch cubes. Chop onion.
In a bowl, mix olive oil and seasonings with sweet potatoes and onions and spread on large baking sheet in single layer.
Roast 25 – 30 minutes, until brown.
Remove from oven and toss in an oven proof bowl with spinach and dried cranberries.
Put bowl in oven for a few minutes to further wilt the spinach.