TAGS: extra virgin olive oil, sage, sweet potatoes, yams
MORE RECIPIES OF THIS TYPE: cali-style, dairy free, gluten-free, recipes, salads & sides, vegan, vegetables, vegetables, Vegetarian
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serves 4-6 people
- Preheat oven to 425°F and place rack on lowest level of oven.
- Use a piece of parchment paper to cover a large baking sheet.
- Cut potatoes into ½ inch cubes. Don’t peel potatoes! Here is how I cut them:
- Cut off ends of potatoes.
- Cut them in half horizontally.
- Now cut each half in half lengthwise.
- Cut each quarter into 4-6 wedges.
- Now line up some wedges together and cut them across about a half inch apart. EASY.
- Place sweet potatoes and yams on the baking sheet and drizzle with olive oil.
- Sprinkle with salt and grind pepper over them. Sprinkle with the sage.
- Use your fingers to toss all the pieces around so they are evenly coated with oil and spices. Lick your finger. It should taste like good olive oil with a little too much salt and pepper and some sage. If it needs more, add more.
- Bake for 40 minutes.