Sweet Potato and Spinach So Happy Together

I discovered the lovely Red Garnet sweet potato.  Have you heard of it or tried it?  It has a darker skin and flesh with much more flavor than the regular sweet potato I've grown up knowing.  I found the Red Garnet at Whole Foods Market (my favorite hangout).  I'm telling you there's a REAL difference in taste here.  I don't have to add any spices, sugar or drown it in butter to make it taste good.  I just bake it, peel and eat.

The other day, I was reading about the power of spinach and it stirred up a craving I had to tame.  I had a packet of frozen, blanched spinach in the freezer.  I warmed it up, then dropped it on top of a leftover baked sweet potato.  Season the spinach with salt and pepper, then proceeded to chow down.

As I playfully gathered up the right portion of spinach to sweet potato on my fork, I kept thinking how my body was taking up an uber-healthy source of protein, a bunch of vitamins and minerals, plenty of fiber, one gram of fat, and no cholesterol.  I'm so easily amused.

 

Sweet Potato and Spinach

By Published: September 27, 2012

  • Yield: 2 cups (1 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

I discovered the lovely Red Garnet sweet potato.  Have you heard of it or tried it?  It has a darker skin and flesh with much …

Ingredients

  • 1 cup spinach frozen , chopped
  • 1 cup sweet potato baked, mashed

Instructions

  1. Cook spinach over medium heat until hot.
  2. Reheat baked sweet potato until hot.
  3. Combine spinach and sweet potato. Season with salt and pepper.