Sweet Potato Mixup

Serves 4    I’m in love with roasted veggies and look for different ways to serve them. I use both sweet potatoes and yams in this version, but you can always just use one or the other instead. This dish is tasty and goes well with grilled or roasted chicken. 


2 sweet potatoes – peeled and cut into 1” pieces

1 yam – peeled and cut into 1” pieces

1 med white onion, cut in half, peeled and thinly sliced

1 Tbsp butter

2 Tbsp olive oil

Juice of 1 lemon*

1/2 tsp salt

1/2 tsp pepper

1 Tbsp finely chopped rosemary leaves or 2 tsp dried rosemary



Heat oven at 425. Prepare a large rimmed baking sheet with parchment paper or non-stick spray.

Melt the butter in a heavy skillet over medium heat and saute the onion until translucent. Then set it aside.

Place the pieces of sweet potatoes and yams in a large bowl.

In a separate bowl whisk together the olive oil, lemon juice, salt, pepper and rosemary.

Pour the mixture over the yams and gently mix to coat well.


Place the sweet potato/yam mixture on the prepared baking sheet in a single layer. Do not crowd them. Roast for 20 minutes, remove the pan from the oven and carefully turn over the pieces. Then roast them another 20-30 minutes until sweet potatoes/yams are tender but not too soft. I suggest you start checking after about 15 minutes. The amount of time this takes will depend on the size of the yam pieces and your individual oven.


Remove from the oven and mix together in the serving dish with the hot sauteed onions. Correct seasoning if needed and serve.


*Note: When lemons are in season I stock up by juicing them, then pouring the juice into ice cube trays and freezing them. Once frozen I remove them and place the lemon cubes in freezer baggies. Each cube is approx. 1 Tbsp of juice and it is easy to access just one or two from the bag.  Now I have fresh lemon juice throughout the year. It’s easy to do and so much better than the bottled version.