Quick, easy, flavorful, and nutrient-rich, this satisfying sweet potatoes and spinach recipe provides vitamin A, vitamin C, potassium and fiber. The roasted onions and dried cranberries add a delicious sweetness to every bite.
Roasted Sweet Potatoes and Baby Spinach
- 2 sweet potatoes
- 1 sweet onion, preferably red
- 1/2 -1 Tablespoon olive oil
- 1/2 – 1 Tablespoon sodium free herb blend or substitute your favorite herbs: ½ – 1 tsp dried thyme or 1 Tablespoon fresh thyme, 1 tsp dried rosemary or ½ Tablespoon fresh, and dried garlic to taste or 1-2 cloves minced garlic
- Salt and pepper to taste
- 6 ounces baby spinach
- ¼ – 1/2 cup dried cranberries, as desired
Preheat oven to 450 degrees F.
Scrub and cut sweet potatoes into ½ by 1 inch cubes. Chop onion.
In a bowl, mix olive oil and seasonings with sweet potatoes and onions and spread on large baking sheet in single layer.
Roast 25 – 30 minutes, until brown.
Remove from oven and toss in an oven proof bowl with spinach and dried cranberries.
Put bowl in oven for a few minutes to further wilt the spinach.