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Sweet Potatoes in a Hurry with Chicken

Sweet Potatoes in a Hurry

Course Side Dish
Keyword vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 3 tablespoons extra-virgin olive oil
  • pounds sweet potatoes (4 medium) peeled and cut into ½-inch cubes
  • Kosher salt
  • 6 ounces baby spinach
  • ½ cup dried currants or golden raisins
  • ¼ cup pine nuts toasted
  • 2 tablespoons balsamic vinegar


  • Heat the oil in a large heavy skillet with a lid over medium-high heat until it shimmers, then stir in the sweet potatoes and ½ to ¾ teaspoon of salt. Cover and cook, stirring occasionally and lowering the heat if the potatoes take on color too quickly. If the potatoes are browned but not yet soft, add ¼ cup water to the pan and cook until evaporated. Repeat as needed until the potatoes are tender, 12 to 15 minutes total.
  • Add the spinach, gently tossing until wilted, 2 to 3 minutes. Stir in the currants, pine nuts, and balsamic and season with salt to taste.


From: Eat a Little Better by Sam Kass