Hi! I'm not Debbie but I do have her recipe - its great - you'll love it!

Debbie's Sweet Potato Salad with Black Olives, Chorizo, and Feta Cheese

6 oz feta cheese
1/2 teaspoon dried red pepper flakes
2 fresh rosemary sprigs broken up into smaller sprigs
2 tablespoons extra virgin olive oil
8 oz chorizo, sliced
1/2 cup black olives, pitted and chopped
6 1/2 oz baby spinach, washed and dried
1 1/4 sweet potatoes, peeled and cut into wedges
3 tablespoons sherry vinegar

Directions:
There is no dressing as such for this dish because the roasting chorizo produces a wonderful paprika-scented oil. The juices should be really hot so they wilt the spinach slightly. With the sweet potato, meaty chorizo, and salty cheese, this is much more than a salad.

1. Preheat oven to 375 degree F.
2. Place sweet potatoes in a roasting pan, drizzle with the olive oil, and sprinkle with the rosemary and red pepper flakes. Roast for 10 minutes until beginning to soften.
3. Add the chorizo and roast for a further 15 minutes until the chorizo is crispy and the sweet potato is softening and blackening nicely.
4. At the end of the cooking time, drizzle over the vinegar and return to the oven for a further 5 minutes.
5. Transfer the spinach to bowls and top with the sweet potato, chorizo olives, and feta. Drizzle the juices from the roasting pan over the salad and stir well before serving.

Recipe courtesy of One-Bowl Meals by Tonia George

Thanks for quick response, Woodie2, sounds delish--can't wait to make it!!