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Roasted Sweet Potatoes with Spinach

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Total Time (minutes)
40
Difficulty
2
Servings
10
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

Serving Size 246g

Amount per serving
Calories 200 Calories from fat: 60
% Daily Value*
Fat 7 g 11 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 4.5 g %
Cholesterol 0 mg 0 %
Sodium 110 mg 5 %
Potassium 1120 mg 32 %
Carbohydrate 33 g 11 %
Fiber 7 g 28 %
Sugars 9 g
Protein 6 g
Vitamin A 690 %
Vitamin C 60 %
Calcium 15 %
Iron 20 %
Vitamin E 20 %
Vitamin K 510 %
Thiamin 15 %
Riboflavin 25 %
Niacin 15 %
Vitamin B6 30 %
Folate 35 %
Phosphorus 15 %
Magnesium 30 %
Copper 20 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

A tasty side of sweet potatoes with spinach and mushrooms.

Ingredients

  • 3 pounds DOLE® Sweet Potato
  • 1/4 cup plus 2 teaspoons olive oil, divided
  • 1 tablespoon dried parsley, crushed
  • 1-1/4 teaspoons onion salt, divided
  • 3/4 teaspoon dried basil leaves, crushed, divided
  • 1/2 teaspoon dried oregano, crushed, divided
  • 2 cloves garlic, finely chopped
  • 8 ounces DOLE white mushrooms, sliced
  • 1 bag (9 oz.) DOLE Spinach

  • Directions

    1. Preheat oven to 400 F. Coat large baking sheet with vegetable cooking spray
    2. Peel potatoes; cut into 1- to 1-1/2 inch pieces; place in bowl of cold water. Place 1/4 cup oil, parsley, 1 tablespoon onion salt, 1/2 teaspoon basil, and 1/4 teaspoon oregano into gallon-size food-storage bag. Drain potatoes; place in bag and close securely.
    3. Vigorously shake bag to coat potatoes. Spread evenly on prepared baking sheet.
    4. Bake 30 to 40 minutes or until golden brown, stirring halfway through.
    5. Remove potatoes and place on large serving platter. Heat remaining 2 teaspoons oil in large nonstick pot. Cook garlic until tender; stir in mushrooms and cook over medium-high heat 3 minutes. Add remaining 1/4 teaspoon each onion salt, basil and oregano. Stir in spinach; cook and stir another 3 minutes or until spinach is wilted. Spoon over potatoes and mix gently.
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    Roasted Sweet Potatoes with Spinach Mini GH LOGO A tasty side of sweet potatoes with spinach and mushrooms. Prep Time: Cook time:40 minutes Serves: 10
    Nutrition facts: 200 Calories, 7 grams fat
    Ingredients: 3 pounds DOLE® Sweet Potato, 1/4 cup plus 2 teaspoons olive oil, divided, 1 tablespoon dried parsley, crushed, 1-1/4 teaspoons onion salt, divided, 3/4 teaspoon dried basil leaves, crushed, divided, 1/2 teaspoon dried oregano, crushed, divided, 2 cloves garlic, finely chopped, 8 ounces DOLE white mushrooms, sliced, 1 bag (9 oz.) DOLE Spinach,
    Directions:Preheat oven to 400 F. Coat large baking sheet with vegetable cooking sprayPeel potatoes; cut into 1- to 1-1/2 inch pieces; place in bowl of cold water. Place 1/4 cup oil, parsley, 1 tablespoon onion salt, 1/2 teaspoon basil, and 1/4 teaspoon oregano into gallon-size food-storage bag. Drain potatoes; place in bag and close securely.Vigorously shake bag to coat potatoes. Spread evenly on prepared baking sheet.Bake 30 to 40 minutes or until golden brown, stirring halfway through.Remove potatoes and place on large serving platter. Heat remaining 2 teaspoons oil in large nonstick pot. Cook garlic until tender; stir in mushrooms and cook over medium-high heat 3 minutes. Add remaining 1/4 teaspoon each onion salt, basil and oregano. Stir in spinach; cook and stir another 3 minutes or until spinach is wilted. Spoon over potatoes and mix gently.