Roasted Sweet Potatoes and Spinach With Feta

By Ali Slagle

Published December 8, 2022

  • Lennart Weibull for The New York Times. Food Stylist: Victoria Granof.
Media 1 of 1
Total Time
40 minutes
Rating
4(2,617)
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

  • 2 pounds sweet potatoes, peeled or unpeeled, cut into 1-inch pieces

  • 4 tablespoons neutral oil, such as canola or grapeseed

  • Salt and pepper

  • 2 tablespoons sliced pickled jalapeños, plus 3 tablespoons brine

  • 10 ounces baby spinach, kale, mustard greens or arugula

  • 3 scallions, thinly sliced

  • 2 to 3 ounces feta, sliced or crumbled

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

51 grams carbs; 16 milligrams cholesterol; 390 calories; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 9 grams fiber; 809 milligrams sodium; 8 grams protein; 10 grams sugar

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
2,617 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.

Sharone

Wow, this is so good! Along with the sweet potatoes, I roasted summer squash and Broccoli. I didn’t have the peppers and brine so I substituted with green garlic stuffed olives and its brine. I saw that a lot of other readers paired with a dipping sauce so I mixed tahini with ranch! I know that sounds weird but it was delicious! Great recipe

JP

Delicious! Used the pickled jalepeno recipe recommended by Noomin in their comments. Cut the sugar and salt in half - just cause I always do. Thanks Noomin!

Emily G

This was amazing. So simple with things I use all the time but would’ve never thought to put together. The feta and jalapeño brine/sourness was balanced by the sweetness of the potatoes and the greens just made me feel good for eating it. 5/5 stars!

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