Roasted Sweet Potatoes and Spinach With Feta
A ho-hum sheet-pan of potatoes and greens this is not. Caramelizing sweet potatoes and wilting soft greens on a sheet pan is a smart way to cook two vegetables at once in this efficient and exciting recipe. There are bolts of pickled jalapeño, salty feta and scallions, but the pickled jalapeño brine is the key. It’s used like a spicy vinegar, seeping into the sweet potatoes to complement their flavor. To make it a meal, top with a fried egg or roasted Mexican chorizo, swaddle in a pita or tortilla with tahini or sour cream, spoon onto grains or brothy beans, or into omelets or frittatas. Leftovers will keep refrigerated for up to a week.
- Serves: 4 persons
- 2pounds sweet potatoes, peeled or unpeeled, cut into 1-inch pieces
- 4tablespoons neutral oil, such as canola or grapeseed
- Salt and pepper
- 2tablespoons sliced pickled jalapeños, plus 3 tablespoons brine
- 10ounces baby spinach, kale, mustard greens or arugula
- 3scallions, thinly sliced
- 2to 3 ounces feta, sliced or crumbled
Step 1Heat the oven to 450 degrees. On a sheet pan, toss the sweet potatoes with 3 tablespoons oil and season with salt and pepper. Spread into an even layer and roast until fork-tender and browned in spots, 15 to 20 minutes.
Step 2Drizzle the sweet potatoes with the pickled jalapeño brine, then pile on the baby spinach. You may need to stir the spinach into the potatoes to help everything fit. Drizzle the greens with the remaining 1 tablespoon oil and season with salt and pepper. Roast, stirring halfway through, until the spinach is wilted and the liquid on the sheet pan has evaporated, 5 to 7 minutes.
Step 3Sprinkle with the pickled jalapeños, scallions and feta. Serve warm or at room temperature.