Preheat oven to 450 degrees F. Cook sweet potatoes in salted boiling water until just tender 12 to 15 minutes; drain and cool.
In large bowl toss bread cubes with 3 tablespoons oil 1/4 teaspoon each of the salt and pepper.
Arrange on rimmed baking sheet; bake until crisp and golden about 4 to 5 minutes.
Return bread cubes to large bowl and cool to room temperature.
In small bowl whisk together vinegar sugar and remaining 1/4 teaspoon each of salt and pepper; whisk in remaining 5 tablespoons oil.
Pour over bread cubes; add spinach onion basil and cilantro; toss to combine.
Gently stir in sweet potatoes. Serve at room temperature or chilled.
Recipe courtesy Mary Marlowe Leverette of Mary's Laundry Blog and the North Carolina Sweet Potato Commission (http://ncsweetpotatoes.com).
This recipe has been added to the following public cookbooks:
Salad,
Sweet Potatoes
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