Charis Cuisine

Garlicky Sweet Potato & Spinach

Happily Shared by Susan Oshel

This garlicky sweet potato and spinach recipe is the side dish that embodies the spirit of fall cooking. Dried herbs, grated root vegetables and blissfully simple prep, which is welcome whether you’re serving a weeknight meal or a more elaborate Sunday dinner.

From start to finish, grating the sweet potatoes to scooping this healthy side dish onto the dinner plates, the total prep time is only 10 minutes. Serve it up as soon as possible so that the spinach stays green and slightly perky.

As for the health factors, this dish wins on every front. Vitamins A, B6 and C, and potassium and fiber from the sweet potato. Vitamins A and B, iron, fiber and calcium from the spinach. And that doesn’t even cover the anti-inflammatory properties of garlic. Each scoop of this garlicky sautéed sweet potato dish is a powerhouse of nutrients!

Ingredients

4 tsp olive oil, divided
1 sweet potato (12 oz.), grated
2 green onions, thinly sliced, green & white parts separated
3/4 tsp dried thyme
1/4 tsp salt
1/4 tsp ground pepper
2 garlic cloves, minced
2 cups spinach

Instructions

Heat 2 teaspoons olive oil in a large skillet set over medium-high heat. Add the grated sweet potato and white sections of the green onions. Sauté until the sweet potato is starting to soften, stirring constantly, about 3 minutes. Stir in the thyme, salt and pepper.

Remove from heat, add the remaining 2 teaspoons olive oil, then add the garlic and spinach.