Roasted Yams, Sweet Potatoes, and Potatoes with Apple Cider Vinaigrette

This one couldn’t be easier and is a perfect winter side-dish. It takes seconds and leaves everyone happy and satisfied.

For this recipe you can easily use Champagne Vinaigrette or Red Wine Vinaigrette in place of the Apple Cider.

I know yams and sweet potatoes are different, but I have difficulty telling them apart and both work equally well in this recipe. Pictured is a medley of colors from my local farmers market, all of which fall under the heading of Yams or Potatoes. One of my favorites is a Japanese Jewel Yam which is purple with a white interior. It’s lovely and sweet with a creamy texture. It's possible to use this method on a wide variety of vegetables. 

Preheat oven to 450 degrees.

We got fancy with this one, thanks to several girls under the age of ten and a very rainy day, so we brought out the cookie cutters. You can simply "chop and chunk", or "slice and dice". 

Put the vegetables in a bowl with the dressing and toss to coat.

Here you have some options: A bake in a 350 degree oven for 30 minutes will yield a softer, tender result. A 450 degree oven for 20 minutes is equally delicious, darker and crisper dish.

Which is your preference?