3 servings

How to Make It

Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture. Sprinkle evenly with 1/4 cup onions.

Ratings & Reviews

sharird's Review

March 26, 2014
Delicious! tasted very healthy but had a ton of flavor. I used mango chutney because I couldn't find banana.

cdando's Review

August 28, 2012

books4gail's Review

June 19, 2012
So yummy, healthy and easy to make. Who has banana chutney in their fridge? I used mango and added some chopped banana. You could add raisins or cranberries to this. Or pineapple. We fed two for dinner and leftovers for me for lunch tomorrow. Pretty sure I used 2 cups of sweet potatoes.

snewtonc21's Review

May 08, 2010
this is a favorite for pot luck dinners,bbq's, summer dinner salad with fresh spinach. I use hot mango chutney.

Carol3's Review

November 09, 2008
I served this for a luncheon and everyone asked for the recipe. It is very attractive, healthy and tasty. . . . I didn't bother to shop for banana chutney, I used the mango chutney I already had in my refrigerator. . . . I saved time and dirty dishes by putting the raw sweet potato in a microwave-safe casserole dish, and microwaving 5-10 minutes until the sweet potato was tender. Then I added the rest of the ingredients to the casserole dish. . . . I used whole leaves of baby spinach rather than tearing up regular spinach.