A little sweet and wonderfully garlicky, this sautéed sweet potatoes & spinach side dish is packed with vitamins and can be prepared in 10 minutes.
Garlicky Sautéed Sweet Potatoes & Spinach
When fall hits, it’s as though a switch is flipped on my cravings. Watermelon and fresh corn are pushed to the side, and I only have eyes for sweet potatoes and spaghetti squash. Weekday meals are all about Turkey Taco Stuffed Sweet Potatoes and Enchilada Stuffed Spaghetti Squash. And let’s not forget mass quantities of slow cooker sweet potato soup!
This garlicky sautéed sweet potato and spinach recipe is the side dish that embodies the spirit of fall cooking. Dried herbs, grated root vegetables and blissfully simple prep, which is welcome whether you’re serving a weeknight meal or a more elaborate Sunday dinner.
From start to finish, grating the sweet potatoes to scooping this healthy side dish onto the dinner plates, the total prep time is only 10 minutes. Serve it up as soon as possible so that the spinach stays green and slightly perky.
As for the health factors, this dish wins on every front. Vitamins A, B6 and C, and potassium and fiber from the sweet potato. Vitamins A and B, iron, fiber and calcium from the spinach. And that doesn't even cover the anti-inflammatory properties of garlic. Each scoop of this garlicky sautéed sweet potato dish is a powerhouse of nutrients!
Other healthy sweet potato recipes you might like:
Turkey Taco Stuffed Sweet Potatoes
Slow Cooker Bean Soup with Quinoa & Sweet Potatoes
Sweet Potato Hash with Creamy Avocado Sauce
Baked Sweet Potato Fries with Za'atar
If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and tag @cookincanuck, and I'll be sure to find it.
Garlicky Sauteed Sweet Potatoes & Spinach
- 4 teaspoons olive oil divided
- 1 sweet potato 12 ounces, peeled & grated
- 2 green onions thinly sliced, green & white parts separated
- ¾ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 garlic cloves minced
- 2 cups spinach
- Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the grated sweet potato and white sections of the green onions. Saute until the sweet potato is starting to soften, stirring constantly, about 3 minutes. Stir in the thyme, salt and pepper.
- Add the remaining 2 teaspoons olive oil, then add the garlic, spinach and remaining green onions. Cook, stirring constantly, until the spinach is slightly wilted, about 1 minute.
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Love the complement of flavours. Always looking for new ways to enjoy sweet potato!
SUPER YUMMY! I put it over red quinoa and topped it with low-fat feta cheese for a main dish. It was a great way to use the fresh spinach and sweet potatoes from our garden.
Simple, fast, and delicious. Healthy to boot
When doi add the green parts of the onions?
I apologize for the omission. The post is now updated. I hope you enjoy it!
I'm not a fan of thyme. What else would work?
Rosemary or oregano would work well. Or you could go in a completely different direction by adding cumin and paprika for a southwestern flavor. Come to think of it, curry powder would be great, too. The sky's the limit! 🙂
Megan @ Cook Ware Lab
This recipe looks very delicious! I want to make it at home. But I have one question.Is there any alternative to olive oil?
Coconut oil would be a great substitution!