Sweet Potato and Spinach salad

By kstiles13

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.

Prep: 30 minutes
Total: 30 minutes

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

Preparation

Step 1

1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; br


1. 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.
2. 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.
3. In the same skillet, cook spinach in two batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
4. Stir in balsamic vinegar; season with coarse salt and ground pepper.