February 21, 2011

Roasted sweet potatoes with spinach and cranberries

I made this delicious side dish to go along with some mustard glazed organic pork. I have been looking for ways to optimize my vegetable side dishes with taste, color, and nutrients. This dish does the trick! It has heat, sweetness, tang, and freshness and is full of good for you vegetables and cranberries. The only thing I may add next time would be to toss in some toasted pecans as well. I think that this would also be a great Thanksgiving side dish (I'll try to remember it for this year!). This recipe should provide a side for about four people and it's easy to bump up the ingredients to make it enough for more people. 

Roasted sweet potatoes with spinach and cranberries
2 medium sweet potatoes, peeled and cut into bite sized pieces
extra virgin olive oil
1/2 teaspoon paprika
a couple pinches of cayenne pepper
fresh cracked black pepper and sea salt, to taste
1 medium shallot, minced
1 tablespoon honey
1/8 teaspoon fresh grated nutmeg
1/4 cup dried cranberries
2 cups fresh baby spinach

Preheat the oven to 450 degrees.

In a medium bowl, toss together the sweet potatoes, paprika, cayenne pepper, black pepper, and about one tablespoon of olive oil until all the pieces are covered. Spread the potatoes onto a baking sheet (lightly oiled or sprayed with non-stick cooking spray). Roast until tender, about 15-20 minutes, turning once about halfway through.

In a large skillet, warm about one tablespoon of olive oil over medium-low heat. Add the shallot and cook until softened. Add the honey and cranberries and stir. Toss in the sweet potatoes and spinach. Add the nutmeg and season with salt and pepper. Toss gently until everything is mixed and the spinach just begins to wilt/is warmed. Serve immediately. 

What was I cooking one year ago? white chili

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