Roasted Yukon Gold and Sweet Potatoes
Featured Pinch Tips Video
- 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)
1Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
2Peel 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.
3Measure 2T of Olive Oil and drizzle over the potato mixture. Mix well to coat all the veggies.
4Pour 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!
5NOTE: 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!