Roasted Yukon Gold and Sweet Potatoes

Lisa Foote


I began roasting more of my vegetables to mix up the flavors and combinations of veggies. In this mix you can add butternut squash to add a more fall taste to it. I also add in brussel sprouts (quartered) when I want more color! I usually add in what I have around! I occasionally add different spices too- chili powder, cumin for a more Mexican flavor! It's easy to do- if you have never roasted veggies before- give it a try!

pinch tips: How to Wash Fruits & Vegetables






15 Min


1 Hr




medium sized yukon gold potatoes, diced evenly
large sweet potato, peeled and diced evenly
onion, diced evenly
2 clove
garlic, minced
salt and pepper
1/2 tsp
chili powder
2 Tbsp
olive oil, extra virgin
1 Tbsp
parsley (optional)

Directions Step-By-Step

Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
Peel sweet potato and then dice both types of potatoes evenly into pieces. Dice onion and mince garlic. Put all of these in a large bowl. Salt and pepper to taste ( I use a light hand with the salt and a heavier hand with the pepper). Add the chili powder and parsley. Stir well until mixed.
Measure 2T of Olive Oil and drizzle over the potato mixture. Mix well to coat all the veggies.
Pour mixture onto the prepared baking pan. Salt and pepper again- lightly. Bake at 375 for 45 min-1 hour. Turn vegetables half way through the baking time. They are done when golden brown and a bit crispy. Oven time may vary. Serve hot!
NOTE: I added another picture that includes carrots and brussel sprouts into the mix. I added 14 brussel sprouts, cleaned and halved and about 12 small organic finger carrots quartered. I have added red peppers as well, but didn't have any in the frig today! I also use kosher salt and fresh ground pepper, but regular table varieties will work fine too!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy