Here’s a great idea for a weeknight dinner. Eating Paleo-ish has taught me to love a sweet potato. Here I have combined a Japanese sweet potato and its yellow, drier flesh, with an orange sweet potato. Cut into chunks and toss with olive oil, salt and pepper. What really takes this dish from ordinary  to extraordinary is spicing it up, and don’t be afraid to experiment. I like a kick, so I added a combination of smoked paprika and chipotle peppers. You can also do other variations, with turmeric, ginger and parsley, or an assortment of dried chilis, including Maras (Turkish crushed red pepper) and a spicy Arbol pepper. You can also vary the vegetables, by using carrots, celery, fennel, celery root, cauliflower, onions, parsnips, and garlic. Bake at 400 until done, but not mushy. Perfection! 


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