Directions

1. Preheat the oven to 375 degrees F. Spray a 12-­‐cup regular sized muffin pan with non-­stick cooking spray.
2. Trim ends off sweet potatoes and cut to fit spiralizer (if necessary). Use peeling blade and fine spiralizing blade to peel and spiralize sweet potatoes. In a medium sized bowl, toss the potato spirals with 2 tablespoons oil and ¼ teaspoon salt. Fit the spiralized potatoes into each muffin tin. Bake in center of oven for 20 minutes or until the potatoes are just tender.
3. In a large skillet (12-­‐inch) over medium heat, add 1-­‐tablespoon oil and cook shallots for about 1-­‐2 minutes or until softened. Sprinkle with ¼ teaspoon salt. Add spinach and cook, stirring, until spinach wilts completely and the moisture has evaporated, about 5 minutes. Remove from heat.