Name: Roasted Sweet Potatoes, Potatoes, and Sage
Yield: 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

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Yes—you can serve roasted sweet potatoes and potatoes at the same time. Go crazy.

Recipe notes