The Roots Of All Evil

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 6 lbs sweet potatoes
• 2 lbs jerusalem artichokes (aka "sunchokes", scrubbed and sliced length-wise)
• 4 tablespoons canola oil
• 4 sprigs fresh rosemary
• 10 fresh sage leaves
• 1/4 teaspoon black pepper
• 3 tablespoons dark soy sauce

Recipe

• 1 heat your oven to 425 degrees fahrenheit.
• 2 scrub but do not peel the sweet potatoes and the sunchokes. cut off any lingering stems or vine-like appendages. then, lengthwise, radially cut each potato into 8 spears. slice the sunchokes in half, lengthwise, as well. set the sliced vegetables aside in two piles.
• 3 in a bowl, combine the sprigs of rosemary, the sage, black pepper, 3 tablespoons of the oil, and soy sauce.
• 4 toss the potatoes in the herb and oil mixture, making sure that everything is coated nicely.
• 5 on a roasting pan (lightly coated with the remaining canola oil), spread out the potato spears, skin-side down. roast in your heated oven for 20 minutes or until the potatoes are browned.
• 6 remove from the oven and turn the potatoes over. add the sunchokes over the top of the potatoes and return to the oven for 20-30 minutes.
• 7 remove, plate, and serve.