Roasted Yukon Gold and Sweet Potatoes

Name: Roasted Yukon Gold and Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 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)

By Lisa Foote
@LisaFoote

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

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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)
Add Ingredients to Grocery List

How to Make Roasted Yukon Gold and Sweet Potatoes

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 2 tbsp 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 halfway 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 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!