I've never been much of a spinach fan. I love it in salads and on sandwiches but not always cooked. I jumped at the chance to pair it with my beloved sweet potatoes. I'm always looking for ways to make sweet potatoes. I loved it with the spinach. The flavors went together wonderfully. Looks like I found another way to eat spinach!
Adapted from Barefeet in the Kitchen
2 lbs sweet potatoes
2 tablespoons butter
1 large garlic clove, minced
6 ounces (or approximately 4 cups) baby spinach leaves
1/4 cup sour cream
Salt & pepper, to taste
Mozzarella cheese, shredded
Microwave sweet potatoes until soft and tender. Or stick in the oven for about 45 minutes at 350 until done.
Cool potatoes a bit, slice them in half and peel the skins off of them. Place the cooked potatoes in a large mixing bowl and smash with a potato masher. Add the sour cream, salt and pepper and stir to combine. Taste and adjust seasonings. Set aside.
In a large pan, melt the butter and add the garlic. When the garlic is fragrant, after about a minute, add the spinach. Toss to coat the leaves thoroughly and continue tossing as the spinach cooks. It should wilt fairly quickly, within a few minutes.
Once the spinach has wilted, add it and any remaining butter in the pan to the potato mixture. Stir well to combine. While the potatoes are still hot, top with cheese if desired. Enjoy!