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Roasted Sweet Potatoes with Spinach

A tasty side of sweet potatoes with spinach and mushrooms.

Roasted Sweet Potatoes with Spinach_10001_prv
40 Minutes Total time 20 Minutes Prep time 20 Minutes Cook Time 200 Calories 10 Servings



  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.

Vegetarian Sides Vegan Gluten-free Low Sodium

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