Roasted Sweet Potatoes and Spinach

4 Nov

It’s fall, one of the best times of the year…except for everyone wildly running  around on their “EVERYTHING PUMPKIN” circlejerk. Pumpkin is the worst gourd ever, by the way. Go squash. Squash always wins. But the best part of fall are sweet potatoes (yams?). The texture, flavour, and lovely fall colour of this tuber are fantastic, and make any meal better.

 

Collage

And what goes best with sweet potato? Spinach.

 

What you need:

 

Whatchuneed

3 medium sized sweet potatoes
1.5c spinach, torn up by hand or chopped
1/4 c. feta cheese
Olive Oil
Salt & Pepper to taste

 

How to make it:

Preheat the oven to 375F. Wash and peel (optional) the sweet potatoes, and then dice them into inch-wide pieces.

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Take an oven pan and throw down some olive oil, then place sweet potatoes on the pan, and salt&pepper generously.

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Give the pan a solid shake to evenly coat every slice of sweet potato, and then throw into the oven for about 30 minutes. At the 30 minute mark, take the pan out, and add the spinach. Lightly drizzle with some more olive oil, and feta cheese, then place back in the oven for 5-7 minutes.

When finished, remove from oven, and serve hot with main dish of your choosing, or eat the whole pan yourself…no one’s judging.

Done done done

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