Sweet Potato Supper!

I found this beauty of a recipe in Nigella’s book ‘Kitchen’. I added cherry tomatoes and used Rapeseed oil instead of Olive oil but other than that, the recipes a match.
What I particularly like about this recipe other than the fact it is utterly scrumptious is the fact I can pop it in the oven after the gym, clean the kitchen, freshen up & get ready for an evening of snuggling in front of the box while it’s cooking. The prep is minimal but the flavor isn't!
2 baking sweet potatoes sliced into quarters
200g bacon lardons
A pack of asparagus tips
6 cloves of garlic
Rapeseed Oil
Fresh Tyme (just a small hand full)
To Serve:
Sweet chilli sauce
A bed of rocket salad
How we do:
In a large roasting tray lay out your sweet potatoes
Surround them with half of the bacon lardons, the asparagus and the cherry tomatoes before adding the remaining half of bacon lardons, drizzle over your rapeseed oil & fresh tyme and put into the oven at 200 degrees for 30 minutes.
Turn the sweet potatoes at and bake for a further 30 minutes before serving on a bed of rocket salad with the sweet chilli sauce to compliment.

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