Roasted Sweet Potatoes and Spinach With Feta
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Boring roasted sweet potatoes this is not! This is a sweet and spicy mixture of sweet potatoes, spinach and pickled jalapenos. The real key to this dish is the brine of the pickled jalapenos. It is used to flavor the dish. The whole thing is made with one sheet pan so it saves on dishes too. This dish makes a great side or main dish. If you wish to add to it, serve it in a bowl with a poached egg on top or stuff some in a tortilla with some plain Greek yogurt. It is quite versatile.
MAKES: 4 Servings
PREP/COOK TIME: 40 minutes
INGREDIENTS
2 pounds sweet potatoes, peeled or unpeeled, cut into 1-inch pieces
4 tablespoons extra virgin olive oil
1 teaspoon Salt
½ teaspoon freshly cracked black pepper
2 tablespoons sliced pickled jalapeños, plus 3 tablespoons brine
10 ounces baby spinach, kale, mustard greens or arugula
3 scallions, thinly sliced
2 ounces feta, sliced or crumbled
DIRECTIONS
Heat the oven to 450 degrees. On a sheet pan, toss the sweet potatoes with 3 tablespoons oil and season with salt and pepper. Spread into an even layer and roast until fork-tender and browned in spots, 15 to 20 minutes.
Drizzle the sweet potatoes with the pickled jalapeño brine, then pile on the baby spinach. You may need to stir the spinach into the potatoes to help everything fit. Drizzle the greens with the remaining 1 tablespoon oil and season with salt and pepper. Roast, stirring halfway through, until the spinach is wilted and the liquid on the sheet pan has evaporated, 5 to 7 minutes.
Sprinkle with the pickled jalapeños, scallions, feta and more jalapeno brine to taste. Serve warm or at room temperature.
