Yesterday’s flowers on display
One of my favorite simple lunches is a baked sweet potato. Last time I made it in the microwave the skin dried up a little. Today I tried baking it in the good old fashioned oven. I lined a baking sheet with foil, pierced the sweet potato a few times, and threw it in the oven at 400 degrees F. While that started, I cut off the tough ends of the asparagus and tossed them in a bowl with olive oil, salt and pepper. After 30 minutes I added them to the baking sheet.
Twenty minutes later a pleasant aroma was drifting through the house. The fork went right through the sweet potato and the asparagus was tender. I added a little organic butter, cinnamon, and nutmeg to the potato. It was such a nice day that I put the veggies in a glass bowl with a lid and took them to the park to eat outside.
Simple. Sweet. Delicious.
Baked Sweet Potato
Heat the oven to 400 degrees F. Pierce the sweet potato with a fork several times. Place the sweet potato on a baking sheet lined with foil. Bake about 45 minutes, or until a fork slides through easily. When finished add butter, cinnamon, and nutmeg.
Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus. Place the asparagus on a baking sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the asparagus. Spread the asparagus in a single layer. Roast the asparagus for 20 minutes, until tender but still crisp.
*Alternatively, when sharing a baking sheet with other things already in the oven, toss the oil, salt, pepper and asparagus in a bowl. This dirties a bowl, but saves a baking sheet. Take your pick.