Ingredients:

• 1 stick butter
• ¼ c brown sugar
• Salt to taste
• 4 oz bacon, cut into 1” pieces
• 2 pounds sweet potatoes, scrubbed, peeled, and cut into 2” pieces
• 8 oz loose leaf spinach

Instructions:

1. In a small saucepan, melt butter over medium low heat and continue cooking, stirring frequently, until butter turns a deep caramel brown and smells nutty. Remove from heat and set aside.
2. In a small skillet, fry bacon until fat renders but before bacon gets too crisp. 
3. Preheat oven to 425. Place sweet potatoes in a roasting dish. Add brown butter, brown sugar, bacon and bacon drippings and toss thoroughly. Season to taste with salt and toss again. 
4. Roast sweet potatoes until browned and crisp, about 20-25 minutes. Remove from the oven and immediately add spinach. Toss hot potatoes with spinach to wilt and cook the spinach. Serve on a large platter.

HOT TIP: The sweet potatoes can be roasted ahead of time, then held at room temperature for several hours. When ready to serve, reheat in a hot oven, then toss with spinach and serve.