Sweet Potato Panzanella Recipe

Name: Sweet Potato Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peeled sweet potatoes, cut into 3/4-inch cubes (about 2 3/4 cups); 3 cups 3/4-inch French or Italian bread cubes; 8 tablespoons olive oil, divided; 1/2 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 1/4 cup red wine vinegar; 1 teaspoon sugar; 2 cups fresh baby spinach leaves; 1/4 cup thinly sliced red onion; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro

Servings: persons

1 pound peeled sweet potatoes, cut into 3/4-inch cubes (about 2 3/4 cups)
3 cups 3/4-inch French or Italian bread cubes
8 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup red wine vinegar
1 teaspoon sugar
2 cups fresh baby spinach leaves
1/4 cup thinly sliced red onion
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

1
Preheat oven to 450u00b0F.
2
Cook sweet potatoes in salted, boiling water until just tender, 12 to 15 minutes; drain and cool.
3
In large bowl, toss bread cubes with 3 tablespoons oil, 1/4 teaspoon each of the salt and pepper.
4
Arrange on rimmed baking sheet; bake until crisp and golden, about 8 to 10 minutes.
5
Return bread cubes to large bowl and cool to room temperature.
6
In small bowl, whisk together vinegar, sugar and remaining 1/4 teaspoon each of salt and pepper; whisk in remaining 5 tablespoons oil.
7
Pour over bread cubes; add spinach, onion, basil and cilantro; toss to combine.
8
Gently stir in sweet potatoes; serve at room temperature or chilled.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound peeled sweet potatoes, cut into 3/4-inch cubes (about 2 3/4 cups), 3 cups 3/4-inch French or Italian bread cubes, 8 tablespoons olive oil, divided, 1/2 teaspoon salt, divided, and more.

Yes, Sweet Potato Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Panzanella

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