Roasted Sweet Potatoes And Wilted Spinach Recipes

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ROASTED SWEET POTATOES AND WILTED SPINACH



Roasted Sweet Potatoes and Wilted Spinach image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)



Wilted Spinach Salad With Roasted Kumara (Sweet Potato) image

My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.

Provided by RonaNZ

Categories     Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 sweet potatoes (kumara)
salt
pepper
2 tablespoons olive oil
130 g Baby Spinach
2 oranges
6 nasturtium petals (optional)
2 teaspoons coarse grain mustard
1/2 lemon (zest and juice)
salt
pepper
1/4 cup olive oil
3 tablespoons dill weed

Steps:

  • Peel and cut the kumara into bite sized cubes.
  • Toss in 2 tablespoons of olive oil and season with salt and pepper.
  • Bake in the oven for 15 minutes at 200C/400°F.
  • Mix the mustard, lemon juice, and zest for the dressing.
  • Add the olive oil a tablespoon at a time, whisking between each spoonful.
  • Add finely chopped dill.
  • Season to taste with salt and pepper.
  • Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
  • Put the spinach is a large bowl.
  • Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
  • Add the dressing and orange segments and toss through.
  • Serve slightly warm on a large plate and decorate with nasturtium flowers.

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