Pan Roasted Sweet Potatoes with Honey and Spinach (Updated for 2019)

Have you ever played ingredient roulette? That’s where you do a web search based on ingredients you have available. That’s how I first came across this recipe for pan roasted sweet potatoes and spinach way back in 2013 when this post was first published. I’ve learned a lot since then, and I’ve made this recipe many different ways. Pan roasted on top of the stove, roasted in the oven and roasted on the grill. It makes a flavorful side dish for many proteins, or you could try it as a filling for tacos and enchiladas.

The first time I made pan roasted sweet potatoes it was because I found a few sweet potatoes languishing in the bin as well as a partial bag of spinach that miraculously had not yet liquified. It was during a heat wave so instead of heating up the kitchen and taxing our air conditioning even further, I made it on the grill.

It took a bit of finessing to make on the grill. I used a paella pan that took up most of the little grill we had, so using indirect heat didn’t work. And the flames kept going out when I turned the burners to the lowest setting. The solution? I raised the pan with a couple bricks. It all worked out but it’s much easier to make this on the stove! I only need a skillet and a lid. No bricks required!

From 2013

In addition to honey and a little chili powder the sweet potatoes are also flavored with rosemary. I’ve used both dried and fresh rosemary, depending on what I had on hand. If using dried, crush the leaves as much as possible to prevent biting into a woody bit. Fresh rosemary leaves should be removed from the stem and chopped finely.

When I make these on the stove it takes about 12 minutes to finish the sweet potatoes when they’re cut into bite sized pieces. When roasting in the oven I’ll leave them in a little longer so they’ll take on more color and get a little crispy in spots. They’re done when you can easily pierce them with a fork, or squeeze them with a pair of tongs.

Pan Roasted Sweet Potatoes with Honey and Spinach (Updated for 2019)

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Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 21 minutes minutes

Course: Side Dish

Servings: 4 servings

Author: LydiaF

Ingredients

• 2 large sweet potatoes about a pound peeled and cut into bite sized pieces
• 1 cup or more spinach two generous handfuls
• 3 tablespoons olive oil
• 1 generous tablespoon honey
• 1/2 teaspoon dried rosemary or 2 teaspoons fresh leaves finely chopped
• 1/2 teaspoon chili powder or to taste
• salt and pepper to taste
• more olive oil for cooking as needed

Instructions

• Measure the olive oil, honey and chili powder into a medium mixing bowl and mix.
• Add the diced sweet potatoes and stir well to coat with the oil and seasonings.
• Heat a large skillet over medium high and add the sweet potatoes. Spread them into a single layer if possible.
• Put the spinach leaves into the same bowl and rub around to pick up any leftover oil, honey and spices and set aside.
• After the sweet potatoes have taken on a little color, turn the heat down to medium and cover the skillet with a lid. Stir occasionally and cook until the sweet potatoes are finished to your liking, 10 minutes or longer. Remove from the heat.
• Add the spinach leaves to the skillet and put the lid back on until it has wilted.
• If roasting in the oven or on the grill, carefully add the hot sweet potatoes to the bowl with the spinach and gently stir to distribute the spinach. Cover to allow the heat from the sweet potatoes to wilt the spinach.
• Before serving, add salt and pepper to taste.

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Here’s another photo from the original post. I’m sure I took it with my cell phone.