It’s a custom, but not a habit, to check my fridge, freezer and panty for items before heading to the grocery store. (I hardly ever forget my list anymore, although it’s hit or miss on the reusable shopping bags). Upon checking, I came across a couple sweet potatoes languishing in their bin and a partial bag of spinach that was still in good shape. Thus, pan roasted sweet potatoes and spinach became part of the menu.
Sometimes I’ll play ingredient roulette. I’m sure your tried it before. This recipe showed up as the second entry when I searched on sweet potatoes and spinach. It uses honey and rosemary to season the sweet potatoes and the spinach doesn’t have to be cooked, but rather is wilted in the same pan as the sweet potatoes. These could be cooked on top of the stove, in the oven or on the grill, just adapt the cooking time to the method you choose.
It’s still hotter than the inside of a cow around here, so I chose to grill these. The hardest thing for me was to get the heat adjusted correctly so the sweet potatoes would roast instead of burn. I used a stainless steel paella pan to roast the potatoes which covers a large portion of the grill so turning one burner off wasn’t a good solution for me. The flames kept blowing out when I turned the heat all the way down so that didn’t work, either. In the end I put two bricks on the grill and used them to elevate the pan while setting the heat to the low end of medium so the burners wouldn’t blow out.
This is similar to the grill we have (affiliate link), a little tailgater model that works well for us. It took about 20 minutes to get the sweet potatoes to cook through using the elevation method on my grill. They’re done when you can easily pierce them with a fork, or squeeze them with a pair of tongs.
Ingredients for 4 servings as a side:
- 2 large sweet potatoes diced into bite sized pieces
- 1 cup or more spinach
- 3 tablespoons olive oil
- 1 generous tablespoon honey
- 1/2 teaspoon dried rosemary
- pinch chili powder
- salt and pepper to taste
- Measure the olive oil, honey and chili powder into a medium mixing bowl and mix.
- Add the diced sweet potatoes and stir well to coat with the oil and seasonings.
- Drizzle a little more olive oil in the roasting pan and spread it around.
- Pour the contents of the mixing bowl into the roasting pan and shake to spread out the sweet potatoes.
- Put the spinach leaves into the same bowl (don’t bother to rinse) and set aside.
- Roast using your preferred method until the sweet potatoes are finished to your liking.
- Carefully add the hot sweet potatoes to the bowl with the spinach and gently stir to distribute the spinach. Cover to allow the heat from the sweet potatoes to wilt the spinach.
- Salt and pepper to taste.
If for some reason you have any leftovers, they’re great as a morning hash with some scrambled eggs or tofu.