Roasted Sweet Potatoes, Potatoes, and Sage
This dish showcases both red- and tan-skinned sweet potatoes.
Recipe information
Yield
Makes 6 servings
Ingredients
1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon coarse kosher salt
30 medium fresh sage leaves
Preparation
Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.
Nutrition Per Serving
Per serving: 245.6 kcal calories
37.3 % calories from fat
10.2 g fat
2.0 g saturated fat
0 mg cholesterol
36.0 g carbohydrates
5.2 g dietary fiber
7.5 g total sugars
30.8 g net carbohydrates
3.3\. g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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