Roasted Sweet Potatoes with Spinach

I made this on February 14, 2018 Valentine's Day.  It's a keeper!  It tasted good even with not having dried basil leaves.  I used other salad seasonings.  I also used organic spinach.

3 pounds sweet potato
1/4 C plus two T olive oil, divided
1 T parsley, crushed
1 1/4 tsp onion salt, divided
3/4 dried basil leaves, crushed, divided
1/2 tsp dried oregano, crushed, divided
2 cloves garlic, finely chopped
8 ounces white mushrooms, sliced
1 package (9 oz) spinach

PREHEAT oven to 400 deg F
COAT large baking sheet with vegetable cooking spray.  Peel potatoes (if desired).  Cut into 1 to 1 1/2" pieces, place in bowl of cold water.
PLACE 1/4 cup oil, parsley, 1 tsp onion salt, 1/2 tsp basil and 1/4 tsp oregano into gallon-size Ziploc bag.  Drain potatoes; place in bag and close securely.  Shake vigorously to coat potatoes.  Spread evenly on prepared baking sheet.
BAKE 30 to 40 minutes or until golden brown, stirring halfway through.  Remove potatoes and place on large platter.
HEAT remaining 2 tsp oil in large nonstick pot.  Cook garlic until tender, stir in mushrooms and cook over medium-high heat for 3 minutes.  Add remaining 1/4 tsp each onion salt, basil and oregano.  Stir in spinach; cook and stir another 3 minutes or until spinach is wilted.  Spoon over potatoes, mix gently and serve!