Make Ahead

Sweet Potato Panzanella

June 23, 2010
0 Ratings
  • Serves 4 to 6
Author Notes

Adapted from recipe by Mary Marlow Leverette of "Mary’s Laundry Blog." —cnevertz

What You'll Need
  • 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
  1. Preheat oven to 450°F.
  2. Cook sweet potatoes in salted, boiling water until just tender, 12 to 15 minutes; drain and cool.
  3. In large bowl, toss bread cubes with 3 tablespoons oil, 1/4 teaspoon each of the salt and pepper.
  4. Arrange on rimmed baking sheet; bake until crisp and golden, about 8 to 10 minutes.
  5. Return bread cubes to large bowl and cool to room temperature.
  6. In small bowl, whisk together vinegar, sugar and remaining 1/4 teaspoon each of salt and pepper; whisk in remaining 5 tablespoons oil.
  7. Pour over bread cubes; add spinach, onion, basil and cilantro; toss to combine.
  8. Gently stir in sweet potatoes; serve at room temperature or chilled.

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