Roasted Red and Sweet Potatoes

Ingredients:

4 cups redskin potatoes, chopped into 1/2” cubes

4 cups sweet potatoes, chopped into 1/2” cubes

2 tablespoon organic, virgin olive oil

2 tablespoon organic, canola oil

1 1/2 teaspoon Italian spice mix

1 teaspoon garlic powder

1 1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon maples syrup

Directions:

1. Preheat oven to 375 degrees F.

2. Chop redskin potatoes and place in a medium-sized bowl.

3. Chop sweet potatoes and place in separate bowl.

4. In a small bowl combine the olive oil, garlic powder, salt and pepper. Mix well.

5. In a separate small bowl combine the canola oil and the maples syrup. Mix well.

6. Drizzle the olive oil mixture over the reskin potatoes and mix well so that all pieces have been covered with the oil mixture.

7. Drizzle the maple syrup mixture over the sweet potatoes and mix well so that all pieces have been covered with the syrup mixture.

8. Line two cookie sheets with parchment paper.

9. Spread the reskin potatoes out onto one of the cookie sheets.

10. Spread the sweet potatoes out onto the second cookie sheet.

11. Place both cookie sheets in the oven and bake for 35-45 minutes or until the potatoes are golden brown on the edges.

12. Remove from the oven and let cook for 5 minutes. Sprinkle the Italian spices over the redskin potatoes as they cool. Serve.

    I like to combine the two potatoes in one big bowl. The sweet and salty mixture is delicious together and needs no condiments, but of course, you can add some if you would like.