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Sauteed Sweet Potatoes and Spinach

From Fresh Harvest, LLC

<p>Posted at the Fresh Harvest weblog, spring 2012.</p>
Source: Martha Stewart (Entered by Peg Duthie)
Serves: 4?

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 cups spinach
1 tablespoon balsamic vinegar
coarse salt
ground pepper

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