Roasted sweet potato medley

Looking for a quick side dish? Try this colorful potato mix.

Contributed by Food for health editors

Roasted sweet potato medley
Fall is here and thus it is time to start roasting colorful root vegetables. I often mix sweet potatoes or yams with other types of potatoes. It's an easy side dish and leftovers are a great addition to salads the next day. This recipe is quick to prepare and beautiful to look at.

Servings: 4

Prep time: 15 minutes


  • 1 large garnet yam (or other favorite type of sweet potato)
  • 1 pound assorted small potatoes (I used German fingerlings and small purple potatoes)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chopped herbs, such as sage, thyme, and oregano
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees. 
  2. Peel sweet potato and dice into 1/2 inch chunks. 
  3. Wash small potatoes and cut in half, depending on size. 
  4. Mix potatoes in a bowl with olive oil, salt, and pepper. 
  5. Spread the potatoes on a baking sheet and sprinkle with the chopped herbs. 
  6. Roast for 30 minutes or until nicely browned.

Nutrition information (per serving)

  • Calories: 190
  • Total fat: 7 g
  • Saturated fat: 1 g
  • Sodium: 25 mg
  • Total carbohydrate: 29 g
  • Dietary fiber: 4 g
  • Total sugars: 5 g (0 g added sugars)
  • Protein: 3 g

Note: Nutrition information does not include added salt.