Posted on June 9, 2013
So this was supposed to be sweet potato with figs and spring onions, but I didn’t have any figs or spring onions so used apple ad asparagus instead. It was delicious.
Heat oven to 220C
Halve about 1kg sweet potatoes around their girth and then half again lengthways.
Slice each of these quarters into 4 or 5 wedges and chuck into a bowl along with 1/2 tsp caraway seed, 2 tbsp olive oil and a grind or two of sea salt. Mix thoroughly and then put into a baking tray into the oven.
Bake for 25 mins. Then chuck in a bunch of asparagus, halved lengthwise, bake for another 10. In the meantime chop an apple into thin slices and make a balsamic reduction by adding a dessert spoon of sugar to 40ml vinegar to a put and boil gently for a couple of minutes.
Combine all ingredients in a large white bowl and serve warm.