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Gallery Sauteed Sweet Potatoes and Spinach Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 2 large sweet potatoes 1 1/2 teaspoons curry powder 1/2 cup water 1/2 cup red onion 1 1/2 pounds spinach 1 tablespoon balsamic vinegar Coarse salt and ground pepper
Cook’s Notes Sweet potatoes are available sporadically year-round, but they’re at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America.
Gallery Sauteed Sweet Potatoes and Spinach
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Sauteed Sweet Potatoes and Spinach
Sauteed Sweet Potatoes and Spinach
Sauteed Sweet Potatoes and Spinach
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 2 large sweet potatoes 1 1/2 teaspoons curry powder 1/2 cup water 1/2 cup red onion 1 1/2 pounds spinach 1 tablespoon balsamic vinegar Coarse salt and ground pepper
Directions
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.
Cook’s Notes Sweet potatoes are available sporadically year-round, but they’re at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America.
Cook’s Notes
Sweet potatoes are available sporadically year-round, but they’re at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America.
Reviews (7)
Add Rating & Review 134 Ratings 5 star values: 24 4 star values: 51 3 star values: 41 2 star values: 14 1 star values: 4
Reviews (7)
Add Rating & Review 134 Ratings 5 star values: 24 4 star values: 51 3 star values: 41 2 star values: 14 1 star values: 4
Add Rating & Review
134 Ratings 5 star values: 24 4 star values: 51 3 star values: 41 2 star values: 14 1 star values: 4
134 Ratings 5 star values: 24 4 star values: 51 3 star values: 41 2 star values: 14 1 star values: 4
134 Ratings 5 star values: 24 4 star values: 51 3 star values: 41 2 star values: 14 1 star values: 4
5 star values: 24 4 star values: 51 3 star values: 41 2 star values: 14 1 star values: 4
Martha Stewart Member Rating: 1.0 stars 02/10/2020 I have to disagree with the previous reviewers. Curry did NOT work in this recipe. Although it was easy to put together, the curry was not a good choice for this dish. Family members agreed and asked that I not make this recipe again. Martha Stewart Member Rating: 5 stars 08/21/2018 I made it just like the directions said. The only thing I changed is that I used one batch of spinach (baby spinach). I love the flavor and smell of the sweet potatoes and curry. Martha Stewart Member Rating: Unrated 03/25/2015 So good i could have just had this with rice for dinner and been happy. Use baby spinach, and i subbed shallots for the onion and roasted them with the sweet potato tossed in the balsamic and curry while the spinach was wilting. I just prefer the extra crisp you get from roasting but im sure its good either way. Martha Stewart Member Rating: Unrated 01/28/2013 I've made this a few times and I love it. The very first time I undercooked the potatoes, now I know to double check them. I just made this tonight replacing broccolini for the spinach, and it was also quite good! Martha Stewart Member Rating: 5 stars 09/11/2012 This is my favorite way to eat sweet potatoes and I make this regularly. I find that I do not need to cook the sweet potatoes for the full 10 minutes after adding the water; they tend to get too mushy. Could be my stove. I recommend cooking them until they're done to your taste. I also substitute baby spinach if I don't have regular spinach. Martha Stewart Member Rating: Unrated 01/04/2012 This was easy, and really delicious. It's one of those things that's so simple, I wonder why I needed a recipe to think of it. I would never have put the curry powder with this, but I'm so glad I tried it. We all loved it. It's definitely going in the rotation! Martha Stewart Member Rating: 4 stars 12/23/2011 A fast easy and delicious dish! I was out of curry so I used cumin, coriander and smoked paprika instead and was pleased with the results. I also added garlic to the spinach. I'll definitely make this again. Martha Stewart Member Rating: Unrated 09/25/2011 Wow! Extremely delicious. I just tried this recipe today and it turned out great! I actually put in a little corriander by mistake along with the cumin and it was really good. This recipe reminds me of a middle eastern flavor, I think a good piece of lamb would be good with this.Martha Stewart Member
Rating: 1.0 stars 02/10/2020
I have to disagree with the previous reviewers. Curry did NOT work in this recipe. Although it was easy to put together, the curry was not a good choice for this dish. Family members agreed and asked that I not make this recipe again.
Rating: 1.0 stars
Rating: 5 stars 08/21/2018
I made it just like the directions said. The only thing I changed is that I used one batch of spinach (baby spinach). I love the flavor and smell of the sweet potatoes and curry.
Rating: 5 stars
Rating: Unrated 03/25/2015
So good i could have just had this with rice for dinner and been happy. Use baby spinach, and i subbed shallots for the onion and roasted them with the sweet potato tossed in the balsamic and curry while the spinach was wilting. I just prefer the extra crisp you get from roasting but im sure its good either way.
Rating: Unrated
Rating: Unrated 01/28/2013
I’ve made this a few times and I love it. The very first time I undercooked the potatoes, now I know to double check them. I just made this tonight replacing broccolini for the spinach, and it was also quite good!
Rating: 5 stars 09/11/2012
This is my favorite way to eat sweet potatoes and I make this regularly. I find that I do not need to cook the sweet potatoes for the full 10 minutes after adding the water; they tend to get too mushy. Could be my stove. I recommend cooking them until they’re done to your taste. I also substitute baby spinach if I don’t have regular spinach.
Rating: Unrated 01/04/2012
This was easy, and really delicious. It’s one of those things that’s so simple, I wonder why I needed a recipe to think of it. I would never have put the curry powder with this, but I’m so glad I tried it. We all loved it. It’s definitely going in the rotation!
Rating: 4 stars 12/23/2011
A fast easy and delicious dish! I was out of curry so I used cumin, coriander and smoked paprika instead and was pleased with the results. I also added garlic to the spinach. I’ll definitely make this again.
Rating: 4 stars
Rating: Unrated 09/25/2011
Wow! Extremely delicious. I just tried this recipe today and it turned out great! I actually put in a little corriander by mistake along with the cumin and it was really good. This recipe reminds me of a middle eastern flavor, I think a good piece of lamb would be good with this.
All Reviews for Sauteed Sweet Potatoes and Spinach
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Sweet Potatoes and Spinach
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
