On the 2nd day of Hipcooks, my true love made for me…
Sweet Potatoes & Wilted Spinach
serves 6 as a side dish
4 lbs sweet potatoes
1 teaspoon cumin seeds
1 teaspoon allspice berries
4 cloves garlic, chopped
a swirl of olive oil
1 bag baby spinach (about 1 pound)
a tiny swirl of vinegar (if desired)
Preheat oven to 400F.
Peel and slice the sweet potatoes into rounds. In a hot skillet, toast the cumin and allspice, and then grind in a mortar and pestle. Add to the sweet potatoes, along with the garlic, salt and pepper, and swirl of olive oil. Pop onto a parchment-lined baking sheet and bake until the sweet potatoes are soft and beginning to color.
Take the sweet potatoes out of the oven and allow to cool until just warm. Toss in a bag of baby spinach and gently toss with your hands. Taste. Some people like a tiny hint of acid, via vinegar or lemon juice. Serve in something pretty.
This recipe is from me, Monika! I chose it because I’m health conscious. If I can refrain from temptation, I often skip dessert (I prefer the savory stuff, anyway). This is a delicious salad (that you can turn into a meal) that will satisfy a sweet-craving and get you some great greens, besides.