Roasted Sweet Potatoes and Wilted Spinach

Name: Roasted Sweet Potatoes and Wilted Spinach
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 4 pounds sweet potatoes, peeled and quartered; Salt; Freshly ground black pepper; 1/2 cup canola oil; 2 large red onions, finely chopped; 1/4 cup honey; 1/2 cup butter; 1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried

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Level: Easy
Total: 1 hr 5 min

Prep: 25 min
Cook: 40 min

Yield: 6 servings

Level: Easy
Total: 1 hr 5 min

Prep: 25 min
Cook: 40 min

Yield: 6 servings

Ingredients

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4 pounds sweet potatoes, peeled and quartered

Salt

Freshly ground black pepper

1/2 cup canola oil

2 large red onions, finely chopped

1/4 cup honey

1/2 cup butter

1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried

Directions

Preheat an oven to 350 degrees F.
In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.