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Good-for-you, nutrient-rich sweet potatoes and spinach team up together with an infusion of citrus flavors in this colorful side dish.

Sweet Potato and Spinach Saute

3 medium sweet potatoes, cooked, pared, and cut into 1/4 inch slices (about 2 pounds)

1/4 pound mushrooms, sliced

2 tablespoon vegetable oil

1/4 cup sliced green onions

1 medium clove garlic, minced

4 cups spinach leaves

2 navel oranges, peeled and sliced

1 tablespoon lemon juice

1 teaspoon coarse mustard

1. In large non-stick skillet, brown sweet potatoes and mushrooms in oil over medium-high heat. Add green onions and garlic, cook several minutes, stir often. Add remaining ingredients. Toss to blend and heat. Serve immediately.

Makes 6 servings.

Nutritional Facts Per Serving: Calories 176 kcal Vitamin A 23,414 IU Protein 4 gm Potassium 709 mg Fat 5 gm Sodium 50 mg Carbohydrates 31 gm Thiamin 0 gm Calcium 87 mg Riboflavin 0 mg Phosphorus 02 mg Niacin 2 mg Iron 2 mg Vitamin C 63 mg Saturated Fat 1 gm Monounsaturated Fat 1 mg Polyunsaturated Fat 3 gm Cholesterol 0 mg

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.