Roasted sweet potatoes with spinach
Are you up for sweet potatoes? Those tasty little tubers are not only very healthy, but also versatile in the kitchen. We combine them with spinach and mushrooms to create a delicious and light meal, perfect for lunch and dinner. Here is our favourite sweet potato recipe!
Ingredients
- 65 milliliters plus 2 teaspoons olive oil
- 1 tablespoon dried parsley, crushed
- 1.4 grammes sweet potato
- 1 teaspoon onion salt
- 1 teaspoon dried basil leaves, crushed
- 1 teaspoon dried oregano, crushed
- 2 cloves garlic, finely chopped
- 230 grammes white mushrooms, sliced
- 250 grammes spinach
Directions
- Preheat oven to 200 °C. Coat large baking sheet with vegetable cooking spray or oil.
- Peel sweet potatoes; cut into 2-3 cm pieces and place in a bowl of cold water.
- Place 65 ml oil, parsley, ½ teaspoon onion salt, ½ teaspoon basil, and ½ teaspoon oregano into 4 litre food-storage bag.
- Drain sweet 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 ½ 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.