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Recipes // Side Dishes // Cinnamon-Roasted Yukon Gold and Sweet Potatoes

Cinnamon-Roasted Yukon Gold and Sweet Potatoes

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By Kim Kushner

This dish is great for those nights when the side dish is an afterthought. Chances are you’ll have all of the ingredients in your pantry, and if
you don’t have sweet potatoes, you can make it without them. My mom always used to make these for my siblings and me when we were young; as soon as she pulled the pan from the oven, we would go at the crispy bits with our forks.

Serves 6 to 8

Ingredients:

  • 6 Yukon gold potatoes, scrubbed and cut into 6 to 8 wedges each
  • 3 sweet potatoes, scrubbed and cut into 6 to 8 wedges each
  • 1⁄4 cup olive oil

  • 2 tablespoons dried basil 1
  • teaspoon kosher salt
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon freshly ground black pepper 

Directions:

  1. Preheat the oven to 350°F. In a large roasting pan, combine the potatoes, sweet potatoes, olive oil, basil, salt, cinnamon, and black pepper. Toss well.
  2. Roast, uncovered, until the potatoes are soft on the inside and crisp on the edges, about 2 hours.
  3. Roast an additional 30 minutes if you prefer your potatoes very crispy.
     
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