1 ½ lbs. new potatoes, cut in ½-in. chunks (4 ½ cups)

2 T. vegetable oil

1 lb. fresh white mushrooms, halved or quartered if large (5 cups)

1 cup sweet red bell pepper, cut in ½-in. chunks

1 tsp. minced garlic

½ cup sliced green onions (scallions)

1 tsp. salt

½ tsp. thyme leaves, crushed

¼ tsp. ground black pepper


Preheat oven to 450 degrees. In a large 13- by 9-inch baking pan toss potatoes with vegetable oil; bake uncovered 10 minutes.

Stir in mushrooms, red pepper and garlic; bake uncovered, until potatoes are nearly tender, about 15 minutes. Stir in green onions, salt, thyme and black pepper; bake until vegetables are tender, about 10 minutes longer. Makes 4 portions or 6 cups.

3 Ways to Enjoy Sweet Potatoes

sweet potato and bacon pasta

Saute peeled and diced sweet potatoes in olive oil with pressed garlic cloves until tender. Toss with cooked pasta, grated Parmesan, crumbled bacon, and chopped fresh chives.

baked sweet potatoes with chipotle sour cream

Pierce whole sweet potatoes with a fork. Bake 400 degrees F until tender, 45 to 50 minutes. Serve with a mixture of sour cream and chipotle chili powder. Top with chopped fresh cilantro.

spiced mashed sweet potatoes

Boil peeled and cut-up sweet potatoes until tender. Mash with unsalted butter and honey. Season with ground cumin, paprika, salt, and pepper.