Sweet Potato Panzanella

• 1 pound peeled sweet potatoes, cut into 3/4-inch cubes (about 2 3/4 cups)
• 3 cups 3/4-inch French or Italian bread cubes
• 8 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 2 cups fresh baby spinach leaves
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 450u0b0F.
2. Cook sweet potatoes in salted, boiling water until just tender, 12 to 15 minutes; drain and cool.
3. In large bowl, toss bread cubes with 3 tablespoons oil, 1/4 teaspoon each of the salt and pepper.
4. Arrange on rimmed baking sheet; bake until crisp and golden, about 8 to 10 minutes.
5. Return bread cubes to large bowl and cool to room temperature.
6. In small bowl, whisk together vinegar, sugar and remaining 1/4 teaspoon each of salt and pepper; whisk in remaining 5 tablespoons oil.
7. Pour over bread cubes; add spinach, onion, basil and cilantro; toss to combine.
8. Gently stir in sweet potatoes; serve at room temperature or chilled.

sweet potatoes, olive oil, salt, ground black pepper, red wine vinegar, sugar, fresh baby spinach leaves, red onion, fresh basil, fresh cilantro

Taken from food52.com/recipes/5284-sweet-potato-panzanella (may not work)