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