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Recipe courtesy of Robert Irvine

Roasted Sweet Potatoes and Wilted Spinach

  • Level: Easy
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    634
    Total Fat
    34
    Saturated Fat
    11
    Carbohydrates
    80
    Dietary Fiber
    11
    Sugar
    27
    Protein
    7
    Cholesterol
    41
    Sodium
    1052
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Cook: 40 min
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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

Directions

  1. Preheat an oven to 350 degrees F.
  2. 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.
Show: Dinner: Impossible
Episode: Back in Time: Ye Ol’ Dinner Impossible

Categories:

Easy Side Dish Recipes Side Dish Easy Dinner Recipes American Thanksgiving Onion Recipes Spinach Sweet Potato Fall Roasting

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19 Reviews
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jchanfricke

I made this dish for the first time for company last Saturday and it was a "show stopper"!  I used yellow and red sweet potatoes, diced them for more even and faster baking in the oven. I substituted half  the amount of oil (1/4 cup) and used olive oil instead of canola oil.  Also used and diced only 1 large red onion which was perfect and placed it half way through the roasting of the sweet potatoes as directed (No worries of the onion burning when adding them half way point). Having the sweet potatoes and onions at similar size made the dish look pretty when tossed in the fresh spinach with honey and 1/4 cup "melted" butter. (I used half the amount of recommended butter and it was still great). We are eating the left overs right now and the spinach is still a bright brilliant green.<div>I plan to serve this at many more dinner parties and bring as a nice side dish.</div><div>It works well for my vegetarian and gluten free friends too!</div>

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