Garlicky Sauteed Sweet Potatoes Spinach Recipes

SAUTEED SWEET POTATOES AND SPINACH

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
• Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
• In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
• Stir in balsamic vinegar; season with coarse salt and ground pepper.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

GARLICKY SAUTEED SWEET POTATOES & SPINACH

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the grated sweet potato and white sections of the green onions. Saute until the sweet potato is starting to soften, stirring constantly, about 3 minutes. Stir in the thyme, salt and pepper.
• Add the remaining 2 teaspoons olive oil, then add the garlic, spinach and remaining green onions. Cook, stirring constantly, until the spinach is slightly wilted, about 1 minute.
• Serve.

ROASTED SWEET POTATOES AND WILTED SPINACH

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.

SPINACH AND ARTICHOKE DIP STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
• Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
• Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
• Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
• Garnish each with a dollop of sour cream and the minced chives.