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