ROSEMARY BREAKFAST POTATOES WITH YAMS

Ingredients

• 4 cups cubed peeled yellow potatoes (1 inch)
• 4 cups cubed peeled yams (1 inch)
• 1/4 cup salted butter, melted
• 1 tbsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp freshly ground pepper

Directions

1. Preheat oven to 375°F.
2. Combine all ingredients in a large bowl; toss until coated. Place potato mixture in a single layer in a large rimmed non-stick foil-lined baking sheet.
3. Bake, uncovered, turning once, until potatoes and yams are tender and lightly browned, about 1 hour.