Roasted Sweet and Red Potatoes

Sometimes while at work I will walk the aisles of my fine grocery store and make lists. Lists of things to purchase that week, lists of new cupcake flavors, lists of my favorite mythological creatures and often lists of foods I do not eat enough of or at all. Just this last Sunday I eyed some fantastic organic sweet potatoes and tried to remember all of the things I have made with sweet potatoes and I came up with one dish, sweet potato pie. Now, this is my favorite pie in all of the land so I was not completely disappointed with my lack of s.p. culinary prowess. I was, however, upset that since I do love this root vegetable with an intense fiery passion that I do not eat it more often and more as an entree instead of dessert.

The sweet little potatoes are packed with beta carotene, vitamin A, fiber, B6, vitamin C, are beneficial for those with diabetes and are raved about by one of my fave Vegan chefs Bryant Terry (Vegan Soul Kitchen); that it really boggles my teeny brain as to why I have not been eating these by the bucketful.

I decided on roasting these babies with red potatoes because I really did not know what else to do with them, next week I am thinking pizza with them. As for Monday, they were a side dish to Bryant Terry's delicious black-eyed pea fritters and an arugula and spinach salad with oranges and blackberries. Sounds yummy, huh? Everything was so tasty I ate it twice (saved some for lunch the next day)! I make my co-workers jealous with my leftovers. :)

Roasted Sweet and Red Potatoes

3 red potatoes
5 medium sweet potatoes
1 red onion
5 cloves garlic
2 T. olive oil
1 teaspoon coarse sea salt
pepper to taste

Pre-heat oven to 350 degrees

Peal and cube sweet potatoes, cube red potatoes leaving skins on (that is where the fiber is!) chop onion and mince garlic. Combine all in pan and coat with olive oil and sprinkle on sea salt and pepper. Bake for 35-45 minutes.


Ready for oven!

Black-eyed Pea Fritters

Arugula and Spinach salad with Blackberries and Oranges

All together now...