Baked Sweet Potatoes and Asparagus Stir Fry

Sweet Potato, Asparagus Stir Fry, Garden Salad

Sweet Potato, Asparagus Stir Fry, Garden Salad

We still have asparagus coming up and lots of volunteer salad greens.  While it’s great to have the greens they don’t quite fill you up by themselves.  But wait, there’s more . . . sweet potatoes from the 2012 fall harvest.  We still have half our last year’s harvest left.  They keep for a long, long time, if properly cured and stored.

I baked 4 large sweet potatoes at 400 degrees for an hour, until easily pierced with a fork.  For our meal, the two of us only needed one split in half.  The other three are chilling in the refrigerator for a salad or whatever pops up for a meal in the future.

In addition to the buttered sweet potato, we made a lettuce salad topped with blue cheese chunks, onions, and a homemade white wine garlic vinaigrette.   The meal was rounded out  by an asparagus, onion, and shiitake sauté seasoned with a bit of tamari sauce.

The meal was outstanding . . . all the freshness of spring, anchored with a very substantial sweet potato.  Life is good!


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3 Responses to “Baked Sweet Potatoes and Asparagus Stir Fry”

  1. Sue Tomaszewski says:


  2. Janet says:

    You must have a very cool place to keep your sweet potatoes. How wonderful to be able to have them this time of the year. I bet you all could come up with a wonderful veggie book of recipes. This looks so good. Thanks again for sharing.

  3. Judy says:

    Actually we store the sweet potatoes in our heated (60’s) basement well wrapped individually in newspaper. Sweet potatoes don’t like it too cold unlike regular potatoes.