Sauteed Sweet Potatoes and Spinach

INGREDIENTS :

2 tablespoons olive oil

2 large sweet potatoes, cut into cubes

1 1/2 teaspoons curry powder

1/2 cup red onion, chopped

1 1/2 pounds spinach

1 tablespoon balsamic vinegar

Coarse salt and ground pepper

COOKING DIRECTIONS :

1. Heat oil in a large nonstick skillet over medium heat. Add sweet potatoes, and cook, stirring, until starting to soften, 8 to 10 minutes.
2. Add curry powder. Cook 1 minute. Add 1/2 cup water and onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
3. In the same skillet, cook spinach in two batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
4. Stir in vinegar; season with salt and pepper.

Yield: 4 servings

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NUTRITION INFO :

Per Serving

• Calories: 348 kcal
• Carbohydrates: 63 g
• Dietary Fiber: 12 g
• Fat: 8 g
• Protein: 8 g
• Sugars: 15 g