Spinach Pecans and Sweet Potato Salad

8 ounces raw baby spinach, washed and dried
¼ cup olive oil
¾ cup whole raw pecans
1 teaspoon salt (optional)
1 teaspoon paprika
1 medium sweet potato, peeled and cut into medium wedges
1 teaspoon packed light brown sugar
¾ teaspoon hot mustard


Set aside spinach.  Roast pecans with olive oil and paprika.

Cook sweet potato, salt, sugar and hot mustard for approx ten minutes in frying pan.

Mix all ingredients together and serve.