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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 610 |
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This is a recipe from this months Family Cirlcle, modified to eliminate the ham that was included in the original. It is meant to include pantry items, as a quick fix. I love to cook seasonal sweet potatoes! Ingredients:
3 tablespoons cider vinegar |
3 tablespoons maple syrup |
2 teaspoons dijon mustard |
3 tablespoons olive oil |
2 lbs sweet potatoes, peeled and cut into 1 inch pieces |
1 large onion, thinly sliced |
3/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2 cup pecans, chopped and toasted |
Directions:
1. Heat oven to 400 degrees. Stir together vinegar, maple syrup and mustard. Slowly whisk in 2 T of olive oil; set aside.
2. Place sweet potatoes and onion in large bowl. Drizzle with remaining olive oil, stir until coated. Spread on baking sheet; sprinkle with thyme, salt and pepper. Roast at 400 for 45 minutes, stirring half way through.
3. Remove from oven and place in a large bowl. Stir in spinach and nuts. Drizzle with maple vinagrette and serve immediately.
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