Sweet Potato and Spinach Sauté
Good-for-you, nutrient-rich sweet potatoes and spinach team up together with an infusion of citrus flavors in this colorful side dish.
3 medium sweet potatoes, cooked, pared, and cut into 1/4 inch slices (about 2 pounds)
1/4 pound mushrooms, sliced
2 tablespoon vegetable oil
1/4 cup sliced green onions
1 medium clove garlic, minced
4 cups spinach leaves
2 navel oranges, peeled and sliced
1 tablespoon lemon juice
1 teaspoon coarse mustard
- In large non-stick skillet, brown sweet potatoes and mushrooms in oil over medium-high heat. Add green onions and garlic, cook several minutes, stir often. Add remaining ingredients. Toss to blend and heat. Serve immediately.
Makes 6 servings.
Recipe and photograph courtesy of North Carolina Sweetpotato Commission.