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.