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


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.

Nutrition Information (per serving)

  • (Does not include added salt)
  • Calories: 190
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 25 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 4 g
  • Sugars: 5 g
  • Protein: 3 g


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