• Sweet Potato Supper


    This dish has everything needed for a successful dinner.  It has excellent nutrition from the sweet potatoes and asparagus, it is fast to prepare, simple to put together, filling and delicious.  Nigella recommends eating this on top of a “fancy salad,” but it will be equally delicious with a big piece of crusty bread or your favorite grain.  Arrange all the ingredients in the roasting pan and refrigerate the night before to make your weeknight even easier.  To cut down on cooking time, cut the sweet potatoes into smaller chunks.

    sweet potato supper

    from the cookbook Nigella Kitchen 

    Serves 2 to 3


    • 2 sweet potatoes or yams (washed and dried but not peeled), cut into 1 to 2 inch chunks
    • 8 ounces (1/2 cup or 1/2 pound) smoked lardons, cubed pancetta or smoked bacon (cut into pieces)
    • 8 ounces asparagus tips
    • 6 cloves whole garlic
    • a few sprigs fresh thyme or 1 teaspoon dried thyme
    • 3 Tablespoons of your favorite roasting oil (Nigella uses cold-pressed canola, I used olive oil)
    • salt to taste
    • chili sauce (optional) (I didn’t add this.) 


    Preheat the oven to 425 degrees F.  In a large roasting pan, arrange the sweet potato chunks in the pan.  On top, add most of the lardons or bacon, followed by the asparagus tips and garlic cloves, and, finally, the remaining bacon.

    Sprinkle with the thyme, pour the oil over, then bake in the oven for 30 minutes, before turning the sweet potatoes over and baking for another 30 minutes.


    Variation from Kayotic Kitchen:  Add vegetables and sausages from ingredient list below into roasting pan and coat with broth, vinegar, herbs and oil.   Bake covered for 45 minutes in 450 degree oven.

    4 sausages (beef or pork)
    1 pound potatoes
    1/2 pound carrots
    1/2 bell pepper
    1 large onion
    1 fennel bulb
    2 garlic cloves
    2 tbsp oil
    freshly cracked black pepper
    1 1/2 tsp Italian herbs
    1/2 cup chicken broth
    4 tbsp balsamic vinegar


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