Sweet Potato Hash

Sweet potatoes, peeled and cut in 1/2-inch pieces (2 pounds)

1/4 cup low-sodium vegetable broth

3 garlic cloves, minced 

1 small onion, chopped

1/2 - 1 Tablespoons turmeric

kosher or sea salt (to taste)

freshly ground black pepper (to taste)

2 handfuls of spinach

Place sweet potatoes in a large saucepan and cover with water. Simmer for about 15 to 17 minutes until tender. Drain and set aside.

Heat broth in a large skillet over medium heat. Cook onion until soft. Add garlic, turmeric, salt, and black pepper, and continue to cook for 1 minute.

Add the sweet potatoes, and cook to heat through.  Add two handfuls of spinach and allow to wilt.

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D., and Robyn Webb