Roasted Yukon & Sweet Potatoes

Potatoes and rosemary are such a perfect combination, but the surprise addition of a sweet potato is a welcome addition. I use a Jersey Sweet Potato, a yellow-fleshed variety that is similar in color to the Yukon Gold Potato so with each bite, you don't know what you're going to get. The heat oven crisps up the skin and exterior of the flesh nicely while the interior becomes deliciously creamy.

Not only are these a favorite side dish for any number of Winter dinners, but they are also just the right thing for a brunch. A poached egg on top of these is excellent breakfast comfort food.

A pinch of sugar and paprika not only enhances the flavor but also results in better caramelization and color when they come out of the oven nicely roasted. You can use a bit less olive oil if you'd like but I have found that the potatoes tend to stick to the pan.

For 3-4 servings:

• 1 large sweet potato
• 3 medium Yukon Gold potatoes
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary (about 1 sprig)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika

Heat the oven to 375 degrees. Wash the potatoes of any dirt and dry them. Cut the potatoes in half lengthwise, and then cut the halves in half lengthwise. Cut each quarter into 2-inch wedges.

Place the potatoes on a baking sheet. Drizzle the olive oil over them. Scatter the rosemary over the potatoes, then, sprinkle the salt, sugar, pepper and paprika over them as well. With your hands, toss everything until well coated. Place the pan in the oven.

Roast for 20 minutes. With a spatula, give the potatoes a toss and return to the oven. Roast for 15 minutes more. Toss again and roast for 10 additional minutes. Serve.

These potatoes reheat well and can be reheated in a warm oven or in the microwave.