I have been on a roasting kick all winter and it led me to discover a new favorite go-to weekday dinner dish. I found it in one of my often overlooked cookbooks, Nigella Kitchen by Nigella Lawson. Perhaps because the book is not organized in a traditional manner (for example, sweets are scattered throughout rather than in one lump towards the end), I don’t use it nearly as often as I should. But the recipe for Sweet Potato Supper on page 340 jumped out recently. It’s insanely easy and crazy delicious. Basically you just roast sweet potatoes with asparagus, garlic, fresh thyme and bacon (that’s key, isn’t it?) and then serve it up on top of greens with Asian chili sauce dashed on top. The hot sauce with sweet potatoes and cool greens is a heavenly combo. Want to try it? Here’s my take on Nigella’s dish.
Sweet Potato Supper
What You Need:
2 sweet potatoes or yams, not peeled, and cut into think wedges
6 ozs of bacon, sliced into little squares (Nigella’s calls for more but I think this is enough)
half a bundle of asparagus, hard ends removed and cut in half
6 to 8 gloves of garlic, skin on
5 fresh springs of thyme
3 tablespoons of canola or olive oil
salt and pepper
mixed salad greens
How To Make:
1. Preheat oven to 425 and grab a roasting pan or rimmed baking sheet.
2. Arrange sweet potato slices and bacon on the pan. Toss on asparagus, garlic and thyme.
3. Drizzle on the oil and toss it all up with a pair of tongs.
4. Bake for about 20 minutes. Stir, turning over potatoes.
5. Bake another 20 minutes or so, until potatoes are browned and squishy and everything else is nice and crisp.
6. Plate up a handful of mixed greens, and put the roasted wonders on top of them.
7. Drizzle with chili sauce and then sit back and enjoy.