1 lb. yams or sweet potatoes, peeled and cut into 1-inch chunk
1 lb russet potatoes, peeled and cut into 1-inch chunk
1 lg. sweet yellow onion, cut into eights
8 cloves garlic, cut into quarters
1 c. unsalted hazelnuts, coarsely chopped
How to make it
Mix together the butter, oil, sweet potatoes, russet potatoes, onion and garlic in a 10 x 15 inch baking pan at least 2 inches deep. Spread vegetables evenly. Bake on bottom rack at 475 degrees for 30 minutes; stir with wide spatula after 15 minutes. Vegetables near rim of pan begin to brown quickly.
Mix nuts with potatoes; continue to bake and stir occasionally until potatoes are very tender when pierced and are tinged with brown, about 15 minutes.