I made Chicken in White Wine Sauce (sans the Asparagus so the chicken cooked in the sauce a bit) and when the chicken and potatoes were done I cooked the left over sauce a bit longer and than drizzled it over both the chicken and the potatoes. This meal was delicious. I served with a simple side salad as well (gotta get in the veggies!).
Source: My head
Roasted Sweet Potatoes
2 large sweet potatoes, peeled & cubed
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon rosemary
Preheat oven to 425 degrees. Coat potatoes with olive oil. Sprinkle with herbs and spices and toss some more. Pour onto a baking sheet and roast in oven for 20-25 minutes (usually however long it takes to cook the chicken).