Good-for-you, nutrient-rich sweet potatoes
and spinach team up together with an infusion of citrus flavors
in this colorful side dish.
Sweet Potato and
Spinach Saute
- 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.
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