Sweet Potato Hash

Ingredients

• Nonstick cooking spray (or use parchment paper)
• 1 medium sweet potato, peeled and cut into ½-inch cubes (about 4-6 ounces)
• 1 tsp olive oil
• ½ tsp dried oregano
• ½ tsp garlic powder
• ¼ tsp salt
• 1 small onion, diced (about ½ cup)
• ½ tsp unsalted butter
• 1 cup fresh spinach, thinly sliced

Method

1. Preheat the oven to 400°F.
2. Coat a baking sheet with nonstick cooking spray (or line it with parchment paper). Set aside.
3. In a medium bowl, add the sweet potato cubes, oil, oregano, garlic powder, and salt. Toss to evenly coat.
4. Transfer the sweet potato cubes to the prepared baking sheet and spread into a single layer. Bake until fork-tender, about 15 minutes.
5. Meanwhile, heat a medium skillet or sauté pan over low heat. Add the butter and onion and sauté until tender.
6. Add the cooked sweet potatoes to the pan with the onion. Continue to cook for 5 minutes, then remove from the heat.
7. Stir spinach into the potato and onion mixture.
8. Serve warm.

This recipe is best when eaten right away. Leftovers will soften, though the flavor will still be good. Leftovers will keep in the refrigerator for up to 7 days or the freezer for 3 months.