Ingredients
1 large red potato
1 small sweet potato, peeled
1 large parsnip, peeled
1 medium rutabaga, peeled
1 medium turnip, peeled
1 medium celery root, peeled
2-3 tablespoons olive oil
Salt and pepper to taste
3 tablespoons chopped parsley
Directions
Preheat oven to 375 degrees. Dice vegetables into ½-inch cubes. Transfer vegetables to a bowl, drizzle with olive oil, and season with salt and pepper; toss to coat. Spread into a single layer on a baking sheet and roast until soft and beginning to brown, about 30 to 40 minutes. Sprinkle with parsley before serving.
From Move Over, Turkey.
Curry Sweet Potato Hand Pies 
Roasted Sweet Potatoes with Sorghum and Chipotle Pecan Butter 
Roasted Sweet Potatoes with Sorghum Fish Sauce and Toasted Benne Seeds 
Shingled Sweet Potatoes 