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This doubly good side dish has twice the flavor from two kinds of potatoes, not to mention a third virtue...a colorful presentation!

Roasted Sweet and White Potatoes

3 tablespoons olive oil
1 pound sweet potatoes (yams), unpeeled, cut into 2-inch chunks
1 pound baking potatoes, unpeeled, cut into 2-inch chunks
3 tablespoons thinly sliced garlic
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup chopped parsley

Preheat oven to 450°F (230°C).
Pour oil onto a baking sheet; heat for 5 minutes.
Add both types of potatoes and garlic, turning to coat.
Bake, shaking pan every 15 minutes, until potatoes are brown and crisp, about 45 minutes to 1 hour.
Season with thyme, salt, pepper and parsley, tossing well.

Makes 8 servings.

Per serving: CAL 184.1 (39% from fat); FAT 8.144g; PROTEIN 1.906g; CARB 26.66g; CHOL 0mg; SODIUM 181.1mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission.
Contact the Editor:Email Hope Pryor. (Do not remove or alter the words "Subscriber Email" in the subject line.)
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Roasted Sweet and White Potatoes