Sweet Potato Panzanella

1. 1

   Preheat oven to 450u00b0. Place sweet potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.

2. 2

   Meanwhile, toss bread cubes with 2 tablespoons oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.

3. 3

   Add spinach, onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.