Real Recipes From Real Home Cooks ®

roasted yukon gold and sweet potatoes

(1 rating)
Blue Ribbon Recipe by
Lisa Foote
Castle Pines, CO

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 Brussels 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!

Blue Ribbon Recipe

We love roasting vegetables and the potatoes in this recipe have such a good combination of flavor. The Yukon gold potatoes have a naturally buttery flavor. Sweet potatoes add a sweetness to the mixture. Both potatoes are enveloped with caramelized onions and garlic with a light smokiness from the chili powder. The crisp edges and tender bite from the potatoes give them an irresistible texture that'll have you going back for seconds. This recipe serves about 4, but it's so delicious we suggest doubling the recipe for leftovers.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For roasted yukon gold and sweet potatoes

  • 3
    medium sized yukon gold potatoes, diced evenly
  • 1
    large sweet potato, peeled and diced evenly
  • 1/2
    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)

How To Make roasted yukon gold and sweet potatoes

  • 1
    Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
  • Evenly dicing the sweet potatoes and Yukon gold potatoes.
    Peel sweet potato and then dice both types of potatoes evenly into pieces.
  • Minced garlic and chopped onion ready to use.
    Dice onion and mince garlic.
  • Potatoes, onion, and garlic added to a bowl.
    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).
  • Adding chili powder and parsley.
    Add the chili powder and parsley. Stir well until mixed.
  • Drizzling olive oil over the potatoes.
    Measure 2 tbsp of olive oil and drizzle over the potato mixture.
  • Coating everything with olive oil.
    Mix well to coat all the veggies.
  • Potatoes, onion, and garlic poured onto a parchment paper-lined baking sheet.
    Pour mixture onto the prepared baking pan.
  • More salt and pepper added to the potatoes.
    Salt and pepper again lightly.
  • Potatoes ready to bake.
    Bake at 375 for 45 min -1 hour. Turn vegetables halfway through the baking time.
  • Potatoes baked until crisp.
    They are done when golden brown and a bit crispy. Oven time may vary. Serve hot!
  • 12
    NOTE: I added another picture that includes carrots and Brussels sprouts into the mix. I added 14 Brussels 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 fridge today! I also use kosher salt and fresh ground pepper, but regular table varieties will work fine too!