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Sweet Potato Panzanella

Total Time

Prep/Total Time: 30 min.


8 servings

This is my favorite fall lunch dish. It is filled with flavor and texture but isn't too high in calories. —Mary Leverette, Columbia, South Carolina
Sweet Potato Panzanella Recipe photo by Taste of Home


  • 2 cups cubed peeled sweet potatoes
  • 4 cups cubed French bread
  • 4 tablespoons olive oil, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups fresh baby spinach
  • 1/2 small red onion, thinly sliced
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh cilantro
  • 1/3 cup red wine vinegar


  1. Preheat oven to 450°. Place sweet potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
  2. Meanwhile, toss bread cubes with 2 tablespoons oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
  3. Add spinach, onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.

Nutrition Facts

3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 starch, 1-1/2 fat.

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