Name: Sweet Potato Panzanella
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 2 cups cubed peeled sweet potatoes -; 4 cups cubed French bread -; 4 tablespoons olive oil, divided -; 1/8 teaspoon salt -; 1/8 teaspoon pepper -; 4 cups fresh baby spinach -; 1/2 small red onion, thinly sliced -; 1/4 cup minced fresh basil -; 1/4 cup minced fresh cilantro -; 1/3 cup red wine vinegar -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Panzanella

1. 2 cups cubed peeled sweet potatoes -

2. 4 cups cubed French bread -

3. 4 tablespoons olive oil, divided -

4. 1/8 teaspoon salt -

5. 1/8 teaspoon pepper -

6. 4 cups fresh baby spinach -

7. 1/2 small red onion, thinly sliced -

8. 1/4 cup minced fresh basil -

9. 1/4 cup minced fresh cilantro -

10. 1/3 cup red wine vinegar -

How to cook deliciously - Sweet Potato Panzanella

1. Stage

Preheat oven to 450°. Place the sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until just tender, 8-12 minutes. Drain; cool slightly.

2. Stage

Meanwhile, toss the bread cubes with 2 Tbsp. oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.

3. Stage

Add spinach, red onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.