Rainbow Potato Roast

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Sweet potato

  Raw, unprepared

  680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sage

  Spices, ground

  2 tsp or 1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parmesean & Romano, Grated

  Polly-O

  12 teaspoon or 68g

Directions

1. PREPARATION Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet. Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon. Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.