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
Ingredients
- 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
Directions
- 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