Roasted Sweet Potatoes and Spinach with Pickled Jalapeno Dressing
 
 
A sheet pan side dish of roasted sweet potatoes and spinach tossed with a pickled jalapeno dressing and feta cheese.
Yield: 4 servings
Ingredients
  • 2 lb sweet potatoes, peeled and cut into 1-inch pieces
  • 4 tbsp grapeseed oil
  • salt and black pepper, to taste
  • 3 tbsp pickled jalapeno brine
  • 10 oz baby spinach
  • ¼ cup sliced pickled jalapenos
  • 3 scallions, thinly sliced
  • 4 oz feta cheese, crumbled
Instructions
  1. Heat the oven to 450F.
  2. Toss the sweet potatoes with 3 tbsp of the oil and salt to taste on a large baking pan. Spread in a single layer and roast for 15-20 minutes, or until fork-tender.
  3. Drizzle the potatoes with the pickled jalapeno brine. Top with the baby spinach. Drizzle with the remaining 1 tbsp of olive oil. Season with salt and black pepper. Place back in the oven and roast, stirring halfway through, for 5-7 minutes or until the spinach is wilted.
  4. Transfer to a serving bowl and toss with the pickled jalapenos, scallions, and feta cheese. Serve warm.
Notes
Recipe from New York Times Cooking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/01/roasted-sweet-potatoes-and-spinach-with-pickled-jalapeno-dressing.html