- Most Helpful
- Highest Rating
I used small dice on the sweet potatoes instead of grating them, and also used frozen spinach for this dish. It was very colorful and tasty. I bet this would be great with wilted kale or other greens too. Thank you!
I was really excited to make this because it is perfect for my current diet. The flavors were as expected (used a leek instead of shallots) but I had a bunch of trouble with the texture. I wonder if it matters what type of sweet potatoes you use. I use the ruby red yams and they end up so moist. I never got them to brown, instead they kept sticking to my well seasoned cast iron skillet. I think I need to give up on trying to fry my sweet potatoes! Also depending on the appetite, people should consider doubling the recipe. My potatoes were so big that I only needed one (it was 1.5 lb) and it made 3 side dish servs for us.
What a wonderful sweet potato recipe. Imam presently on WW right now, so I loved the addition of spinach. An added plus was it was beautiful.
I did the full recipe for 3 and still had a serve left over but we did really enjoy, would loved to have been able to add the hot sauce but with the DM that was a no no but was hoping against hope that she would eat her spinach (though I actually used silverbeat as I have an abudance of it in the garden at the moment). All over a very nice side, thank you LifeIsGood, made for Aussie/Kiwi recipe swap #61, February 2012.
This is a beautiful recipe! The colors are spectacular. Very hearty and filling too! I love sweet potatoes and spinach, and these were delicious together. Thanks for sharing!