Sweet potato and asparagus casserole with tomatoes and feta

Ingredients for 2 servings:

• 2 small sweet potatoes
• 250 g asparagus, green
• 1 can of chopped tomatoes (425 g)
• 200 g feta cheese
• 3 tbsp, heaped herbs
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C (top/bottom heat). Dice the peeled sweet potatoes and toss them in a baking dish with the olive oil, salt, and pepper. Then place them in the oven for about 45 minutes. If you cook the sweet potatoes beforehand, the oven time is reduced to 15 minutes. In the meantime, wash the asparagus, trimming off the ends if necessary, and cut them into 2-3 cm long pieces. Once the time has elapsed, add the asparagus, chopped tomatoes, and herbs to the sweet potatoes, stir, and return them to the oven for another 15 minutes. Then dice the feta and stir in. Return them to the oven for about 5 minutes until everything is cooked through.