One of David’s new words is “yum-yum”. It doesn’t come out very clearly, but anytime we give him one his favorite foods, like bananas or cereal, he says “yum-yum” before he digs in. In fact he said it this week when we gave him a helping of what was formerly knows as “Roasted Root Vegetables” John had already decided that recipe needed a new name, so I’m going to commemorate David’s wonderful taste in food by naming this recipe “Golden Yum-Yums”
Golden Yum-Yums are what I crave on cold nights when I want some comfort. Roasting the potatoes and carrots brings out the subtly different sweetness of each. The carrot is more earthy than the sweet potato. The Yukons have just a hint of sugar underlying their basic creaminess. The sweet potatoes are sweet, and for once you can taste that without adding all of the sugar that we would normally add to a regular baked sweet potato.
And then there are the butter and herbs. You really can’t go wrong when you add butter and herbs to vegetables. It’s just yummy =)
2 medium-sized sweet potatoes
3 Yukon gold potatoes
1/4 c. butter or dairy-free butter substitute
1 tsp. rosemary (dried)
1 tsp. thyme (dried)
1. Preheat the oven to 400 degrees F.
2. Peel the potatoes and carrots and dice into 1/4″ to 1/2″ cubes.
3. Place the diced veggies into a 9″ x 13″ baking dish. Sprinkle the little bits of butter over the top. Sprinkle the dried spices over the top.
4. Put the veggies into the oven. Stir them well once the butter has melted and then again after about 20 mintues. Bake at 400 degrees F until the vegetables are very soft. (Unfortunately, I’ve never remembered to time this, but I would think around 45 minutes. Though it will depend on how small you cut the veggies.)