Roasted Yams with Spinach and Sauteed Onions
Ingredients
- About 2 lb yams, peeled, cut into 1-inch cubes (you should get about 4 cups)
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 1 tbsp butter (I used Smart Balance Light)
- 1 tbsp olive oil
- 2 medium onions, halved lengthwise and thinly sliced
- 3 garlic cloves, finely diced
- 10 oz frozen spinach, defrosted and squeezed dry
- 1 bunch of scallions, chopped (about 1 ½ cups)
- Pinch of nutmeg
- Salt and freshly ground black pepper
Instructions
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