Sweet Potato Panzanella

Serves:

• 1 pound peeled North Carolina sweet potatoes cut into 3/4-inch cubes (about 2 3/4 cups)
• 3 cups 3/4-inch French or Italian bread cubes
• 8 tablespoons olive oil divided
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 2 cups fresh baby spinach leaves
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro