Peel the sweet potato and cut it into even, bite-sized cubes. Wash the baby spinach and finely chop the garlic.
Toast the walnuts briefly in a large dry frying pan until fragrant. Take them out and chop them roughly.
Heat the olive oil in the pan and fry the sweet potato cubes over a medium heat until soft and lightly browned, stirring now and then.
Add the garlic for the last minute. Then add the baby spinach and let it wilt in the pan.
Season with nutmeg and salt. Toss everything briefly so the flavours are evenly spread.
Serve the sweet potato pan scattered with the toasted walnuts. Best served warm straight away.
Good to know
A meal like this takes little effort and still feels complete. Warm, soft, lightly nutty – just right for an easy evening after work.
Swaps
Walnuts → pecans (similarly nutty, also provide unsaturated fats); baby spinach → chard (also brings folate and works well in the pan); olive oil → avocado oil (heat-stable, with monounsaturated fats); sweet potato → Hokkaido squash (also provides beta-carotene and fibre).
Allergens
Contains walnuts (tree nuts). Suitable for children in a soft form that's well chewed; in pregnancy the dish is generally fine as long as the spinach is washed thoroughly and everything is cooked through.
