- 1 lb. sweet potatoes, peeled and cut into thin wedges
- 1 red onion, thinly sliced
- 2 tbs. olive oil
- 1 bunch spinach, thick stems removed
- 2 tbs. fresh lime juice
- Heat oven to 425 degrees.
- On a rimmed baking sheet, toss the potatoes, onion, oil and pepper.
- Roast until tender, 20 to 25 minutes.
- In a large bowl, toss the warm potato mixture with the spinach and lime juice.