Roasted Yukon Gold And Sweet Potatoes Best Recipes

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ROASTED YUKON GOLD AND SWEET POTATOES

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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...

Provided by Lisa Foote

Categories     Other Side Dishes

Time 1h15m

Number Of Ingredients 8

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)

Steps:

  • 1. Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
  • 2. Peel sweet potato and then dice both types of potatoes evenly into pieces.
  • 3. Dice onion and mince garlic.
  • 4. 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).
  • 5. Add the chili powder and parsley. Stir well until mixed.
  • 6. Measure 2 tbsp of olive oil and drizzle over the potato mixture.
  • 7. Mix well to coat all the veggies.
  • 8. Pour mixture onto the prepared baking pan.
  • 9. Salt and pepper again lightly.
  • 10. Bake at 375 for 45 min -1 hour. Turn vegetables halfway through the baking time.
  • 11. 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!

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