Food & Cooking Recipes Quick & Easy Recipes Sauteed Sweet Potatoes and Spinach 3.6 (133) 8 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 30 mins Total Time: 30 mins Servings: 4 Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal. Ingredients 2 tablespoons olive oil 2 large sweet potatoes 1 ½ teaspoons curry powder ½ cup water ½ cup red onion 1 ½ pounds spinach 1 tablespoon balsamic vinegar Coarse salt and ground pepper Directions Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes. Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl. In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes. Stir in balsamic vinegar; season with coarse salt and ground pepper. Cook's Notes Sweet potatoes are available sporadically year-round, but they're at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America. Originally appeared: Everyday Food, November 2003 Rate It PRINT