Baked Sweet Potatoes and Asparagus Stir Fry

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...

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