4 sweet potatoes, peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil, divided
½ teaspoon sea salt
1 red bell pepper, core removed and diced small
1 tablespoon curry powder
1 teaspoon cinnamon
½ bunch cilantro, finely chopped
Freshly ground pepper to taste
4 cups fresh spinach
Spicy pepitas (recipe below)
Sherry-maple vinaigrette (recipe below)
- Preheat oven to 400 degrees. On a heavy baking sheet, drizzle sweet potatoes in 1 tablespoon of oil and toss until lightly coated. Roast potatoes in oven until caramelized and browned around the edges, about 20 minutes. Periodically stir potatoes from the outer edges of the pan toward the center to help them cook evenly. Remove from oven and sprinkle with sea salt.
- While the potatoes roast, in a medium sauté pan on medium low heat, sauté diced red peppers in remaining 1 tablespoon of oil. Cook until softened, about 8 minutes. Stir in curry powder and cinnamon. Cook 2 more minutes. Remove from heat.
- In a large bowl, gently combine the sweet potatoes with the peppers. Add chopped cilantro and freshly ground pepper.
- In a separate bowl, toss the spinach with warmed sherry-maple vinaigrette. Serve spinach topped with sweet potato hash and garnish with spicy pepitas.
1 teaspoon olive oil
1 cup raw pepitas (pumpkin seeds)
¼ teaspoon cayenne
¼ teaspoon cinnamon
Heat olive oil in a medium nonstick sauté pan on medium high. Add pepitas and spices. Heat until spices stick to pepitas and they begin to pop, about 2 minutes. Remove from pan and set aside.
½ small white onion, finely diced
2 tablespoons fresh garlic, finely minced
¼ cup Dijon mustard
1 cup maple syrup
2 cups sherry, reduced by half
Pinch of salt
1½ cups walnut oil
- In a mixing bowl, whisk together onion, garlic, mustard, maple syrup, sherry and salt. Slowly whisk in walnut oil.
- Warm 1 cup of vinaigrette in a saucepan on low. Reserve remaining vinaigrette.