Sweet Potato Panzanella
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Author Notes: Adapted from recipe by Mary Marlow Leverette of "Mary’s Laundry Blog." - cnevertz
Serves 4 to 6
- 1 pound peeled sweet potatoes, cut into 3/4-inch cubes (about 2 3/4 cups)
- 3 cups 3/4-inch French or Italian bread cubes
- 8 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 2 cups fresh baby spinach leaves
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- Preheat oven to 450°F.
- Cook sweet potatoes in salted, boiling water until just tender, 12 to 15 minutes; drain and cool.
- In large bowl, toss bread cubes with 3 tablespoons oil, 1/4 teaspoon each of the salt and pepper.
- Arrange on rimmed baking sheet; bake until crisp and golden, about 8 to 10 minutes.
- Return bread cubes to large bowl and cool to room temperature.
- In small bowl, whisk together vinegar, sugar and remaining 1/4 teaspoon each of salt and pepper; whisk in remaining 5 tablespoons oil.
- Pour over bread cubes; add spinach, onion, basil and cilantro; toss to combine.
- Gently stir in sweet potatoes; serve at room temperature or chilled.
Tags: can be made ahead, Easy, entertaining, Vegetables
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