Roasted Red Onions and Wilted Spinach with Sweet Potatoes - Amanda
Grant

3 red onions, peeled and cut into thin wedges
150ml (5oz) extra virgin olive oil
100ml (3 1/2 oz) balsamic vinegar
4 large sweet potatoes
olive oil for frying
200g (7oz) baby spinach leaves
salt and black pepper
balsamic vinegar for drizzling

Preheat the oven to 225C/425F. Put the onions into an ovenproof dish
and drizzle the olive oil and vinegar over them. Season with salt and
pepper. Cover the dish tightly with a lid or aluminium foil. Pierce
each potato a couple of times with a skewer. Put the onions and
potatoes in the oven and bake for 1 hour. Remove the potatoes. Remove
the foil or lid from the onions and bake for a further 15 minutes.

Heat a little olive oil in a wok or large frying pan. Add the spinach
and cook over high heat for a couple of minutes until wilted. Halve
the potatoes lengthways. Mix the spinach into the onions, divide the
mixture between the potato halves and season well with salt and
pepper. Drizzle balsamic vinegar over the top and serve.