Roasted Sweet Potatoes and Spinach With Feta

By Ali Slagle

Published Dec. 9, 2022

Roasted Sweet Potatoes and Spinach With Feta
Lennart Weibull for The New York Times. Food Stylist: Victoria Granof.
Total Time
40 minutes
Rating
4(2,441)
Comments
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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.

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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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

390 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 51 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 8 grams protein; 809 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

4 out of 5
2,441 user ratings
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Comments

Amy Rose

This is delicious! Perfect as written, but divine served over farro cooked partially in the feta brine, as well as with a simple yogurt sauce of one plain Greek yogurt cup, the juice from half a lemon, a chopped garlic clove, a drizzle of olive oil, and dried parsley and oregano. (Just whisk it all together!) Do the jalapeños exactly as written—this benefits from more acidity, rather than more sugar. Thank you to the recipe writer!

ben

Good, but I think it could do without with actual pickled jalapeños. Most have sugar in the brine, which competes with the sweet potato. Double the amount of greens

Jeanette

I stead of pickled jalapeño and brine, I am thinking that kalamata olives and brine would be a good substitution.

Susan D

This was a good way to use up the Malabar spinach that I get in my farm share in September and October. The briny ingredients compensate for the slightly muddy taste of the greens.

MrsM

I don't usually do substitutions but I had no choice this time around. Great recipe. I halved the spinach , will use more next time. I also used goat cheese which worked really well. I put thinly sliced sweet onions atop the spinach for the final roast as I did not have any scalions. I think the jalapeño brine was a great idea and worked wonderfully especially if one is not a big jalapeño fan. I also added fried ground sausage atop as my husband was complaining there was "NO MEAT!"

Fabian

I really enjoyed it! In my version, I added cumin to the sweet potatoes and used a mix of arugula and spinach. I also included black beans seasoned with garlic and onion powder (plus a little salt and extra cumin), and finished it off with some crumbled tortilla chips on top for a nice crunch.

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