Sweet potato and spinach praram

This post is short and sweet because it concerns a recipe I actually made without tweaks.  Said recipe was previously posted by my new favorite food blogger, the BrokeAss Gourmet.  I just happened to have a couple of sweet potatoes that didn't get used over Thanksgiving, and between this, the steady supply of fresh spinach in our house and the availability of at least half the other ingredients, I only had to go out and buy 6 or 7 things in order to make it. 

Not exactly what I'd call "brokeass" - in leaner, hungrier times, when my weekly grocery budget was $25, I wouldn't have spent $13 on groceries for 2-3 meals worth of food.  And I don't know where BrokeAss shops, but I paid $3 for several items that were priced at $2, and I don't think I've ever seen a 6 oz. can of coconut milk.  That would be my preference, too, since every can I get is 13-14 ounces and any recipe I use typically only needs 6-8 ounces.  Oh, well.  At least there were enough basic ingredients left over tonight that I'll be able to make this again within a week.  That's the brokeass life as I know it.