This family recipe has evolved over the years as a main dish that can be made in bulk and used for lunches for the rest of the week. A dollop of plain Greek yogurt on the side is nice for dipping the vegetables in. Enjoy!

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Combine sweet potatoes, white potatoes, sausage, carrots, parsnips, turnips, onion, and garlic in a large bowl. Add sage, parsley, rosemary, thyme, salt, and pepper. Mix thoroughly. Place vegetables in a large roasting pan. Layer bacon across the top.

  • Bake in the preheated oven until potatoes are fork-tender, about 1 hour.

Cook's Note:

You can use yams in place of sweet potatoes if desired.

Nutrition Facts

427 calories; protein 19.9g; carbohydrates 57.1g; fat 13.1g; cholesterol 55.5mg; sodium 1074.2mg. Full Nutrition
Advertisement
Advertisement