- 3 large sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 2 tsp Ras el Hanout
- 1 bulb garlic, sliced in half horizontally
- 200g baby spinach
Preheat the oven to 210 ̊C. Peel and cube the sweet potatoes into 1/2 inch pieces. Place them in a large oven tray and pour over the olive oil, salt and Ras el Hanout. Squeeze the garlic out of the pods and add them, bulb included to the tray. Mix evenly and bake for 30 minutes, regularly turning and mixing them.
Wash and drain the spinach. In a large frying pan, heat a splash of olive oil and add the spinach. Cook until wilted. Put the spinach in a colander to drain the excess liquid. Once the potatoes are cooked, quickly stir through the cooked spinach and serve.