Asturian-Inspired Corn Tortos with Sautéed Spinach and Toasted Almonds

Begin by shredding the raw sweet potato into thin, hash-brown-like ribbons. Lightly press them into a small, tight round to mimic the texture of a traditional corn torto, though using the sweet potato to keep the dish naturally sweet and light.

Heat a non-stick skillet over medium heat. Place the sweet potato round into the pan and gently cook for 3-4 minutes per side until the edges are golden and crisp, providing a sturdy, caramelized base.

In the same skillet, add the fresh spinach. Sauté quickly—just until the leaves wilt and turn a vibrant, deep emerald green—about 60 seconds. Season with a pinch of salt.

Remove the spinach and mound it atop the warm sweet potato cake.

In the dry pan, toast the slivered almonds for 30 seconds until they smell nutty and fragrant, then sprinkle them over the top for a necessary crunch.

Serve immediately while the base is hot and the spinach is bright.