Menu 27: Tomato Pie and Sweet Potato Salad

For some reason, I haven’t made this delicious pie all summer! It made me sad when I remembered the recipe because we love it so much. Tonight we had tomato pie and Sweet Potato Salad With Baby Spinach. The idea for this dish came from The Art of Simple Food by Alice Waters; of course, I made a few tweaks. This may be my new favorite. Enjoy!

Sweet Potato Salad With Baby Spinach
3 sweet potatoes, peeled and cut into cubes
1 Tbsp. olive oil
Salt and pepper
3 oz. baby spinach
Juice of 2 lemons
3 Tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. paprika
2 Tbsp. chopped fresh cilantro
2 slices cooked and crumbled bacon (optional)

1. Place sweet potatoes on a baking sheet; drizzle with olive oil, and sprinkle with salt and pepper.
2. Bake at 400° for 20 to 25 minutes or until tender.
3. Spoon sweet potatoes over baby spinach in a serving bowl. Combine lemon juice and next 4 ingredients. Toss with sweet potato mixture. Sprinkle with bacon, if desired. Serve warm or at room temperature.