Thursday, February 3, 2011

Roasted Sweet Potatoes and Wilted Spinach

copyright 2006 Robert Irvine, All rights reserved
Prep Time: 25 min Cook Time: 40 min Serves: 6 servings

• 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


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.

Personal Note: Lots of butter in this--SO yummy. Great main dish, side or lunch. Reheats nicely too for leftovers.

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