Roasted sweet potatoes with spinach
Cook time – 20 min
- Total time
- 40 minutes
- Preparation time
- 20 minutes
- Calories
- 200
- Portions
- 10
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!
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.
Ingredients
- 1.4 grammes sweet potato
- 65 milliliters plus 2 teaspoons olive oil
- 1 tablespoon dried parsley, crushed
- 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