Roasted Sweet Potatoes and Spinach With Feta

 

INGREDIENTS

Yield: 4 servings

• 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
• 2 to 3ounces feta, sliced or crumbled
  

  PREPARATION

  1. Step 1

     Heat 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.

  2. Step 2

     Drizzle 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.

  3. Step 3

     Sprinkle with the pickled jalapeños, scallions and feta. Serve warm or at room temperature.