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Sweet Potato Supper right out of the oven

Sweet Potato Supper

A one-pan dish for two with sweet potatoes, bacon and asparagus. From Nigella Lawson's book Kitchen.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 2
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 sweet potatoes or yams (washed and dried, but not peeled) cut into quarters
  • 8 ounces (1/2 cup) smoked lardons, cubed pancetta, or 16 slices smoked bacon, snipped (or bacon ends)
  • 8 ounces asparagus tips
  • 6 cloves garlic, unpeeled
  • Few sprigs fresh thyme or 1 tsp dried
  • 3 tbsp cold-pressed canola oil or olive oil
  • Salt to taste
  • Salad leaves, to serve optional
  • Mango chutney, to serve optional

Method
 

  1. Preheat the oven to 425, and get out the roasting pan for all the ingredients.
  2. Arrange the sweet potato chunks in the pan and then drop in most of the lardons/bacon, followed by the asparagus tips and garlic cloves, and finally, the remaining lardons/bacon.
  3. Sprinkle with the thyme, pour the oil over, then bake in the oven for 30 minutes, before turning the sweet potatoes over and bake for another 30 minutes.
  4. Let everything cool a bit, then divide between 2 plates on top of salad leaves (if desired) and sprinkling with some salt or chili sauce as desired.