Candied Sweetpotato, Spinach and Arugula Salad #TheSaladBar
 
 
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Ingredients
  • 1 large sweetpotato, peeled and cut into ½-inch rounds
  • ½ cup apple cider
  • ⅓ cup brown sugar
  • 1 tablespoon brown mustard
  • 1 tablespoon butter
  • salt and pepper to taste
  • 5-ounce bag spinach/arugula mix
  • ¼ cup toasted walnuts
Instructions
  1. Arrange sweetpotatoes as a single layer in a casserole dish.
  2. Bring cider, sugar, mustard and butter to a boil over medium heat, whisking constantly. When sugar is dissolved and sauce starts to thicken, pour over sweetpotatoes.
  3. Cover and bake at 350 for 40 minutes, then flip sweetpotatoes and continue to bake for an additional 20 minutes uncovered if necessary to soften potatoes and thicken sauce.
  4. Serve over greens, top with walnuts and drizzle with additional glaze if desired.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/candied-sweetpotato-salad-thesaladbar/