Baked Sweet Potato Fries with Asparagus

Preheat the oven to 450F. Peel the sweet potatoes if you want, but I don’t find it necessary. Cut the sweet potatoes into some sort of fry-shape (with the fingerlings, I just quartered them lengthwise) and place them in a mixing bowl. Toss in the olive oil and sprinkle over any seasonings you want (I used those listed above). Mix to coat the potatoes with the oil. Spread out into a single layer on a greased baking sheet, and put in the oven for about 15 minutes. While baking, break off the tough ends of the asparagus, and toss them into the bowl you tossed the sweet potatoes in, adding more oil if you want.

After 15 minutes, the sweet potatoes should be fairly tender. Stir them around a bit, and throw the asparagus on top, trying to spread the mixture out evenly again but don’t worry if it doesn’t fit in one layer. Put back in the oven for about 10 minutes, at which point the asparagus should be done, and the sweet potatoes crispy in places. Devour in one sitting.