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 September 27, 2012Published:
- 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 …
- 1 cup spinach frozen , chopped
- 1 cup sweet potato baked, mashed
- Cook spinach over medium heat until hot.
- Reheat baked sweet potato until hot.
- Combine spinach and sweet potato. Season with salt and pepper.