Mark Allison

Roasted Sweet Potatoes with Spinach and Mushrooms

November 10, 2016


sweet potatoes

Source: Dole

3 pounds DOLE® Sweet Potatoes
1/4 cup plus 2 teaspoons olive oil, divided
1 tablespoon dried parsley, crushed
1-1/4 teaspoons onion salt, divided
3/4 teaspoon dried basil leaves, crushed, divided
1/2 teaspoon dried oregano, crushed, divided
2 cloves garlic, finely chopped
8 ounces DOLE white mushrooms, sliced
1 bag (9 oz.) DOLE Spinach


PREHEAT oven to 400 F. Coat large baking sheet with vegetable cooking spray.

PEEL sweet potatoes; cut into 1- to 1-1/2 inch pieces; place in bowl of cold water. Place 1/4 cup oil, parsley, 1 tablespoon onion salt, 1/2 teaspoon basil, and 1/4 teaspoon oregano into gallon-size food-storage bag. Drain potatoes; place in bag and close securely.

VIGOROUSLY shake bag to coat potatoes. Spread evenly on prepared baking sheet.

BAKE 30 to 40 minutes or until golden brown, stirring halfway through.

REMOVE potatoes and place on large serving platter. Heat remaining 2 teaspoons oil in large nonstick pot. Cook garlic until tender; stir in mushrooms and cook over medium-high heat 3 minutes. Add remaining 1/4 teaspoon each onion salt, basil and oregano. Stir in spinach; cook and stir another 3 minutes or until spinach is wilted. Spoon over potatoes and mix gently.

Recipe credit: Dole/Chef Mark Allison

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