Herb Roasted Sweet Potato & Turnip Skillet

by Jessi's Kitchen
Herb Roasted Sweet Potato & Turnip Skillet


·1.5 pounds sweet potato
·1 pound turnips
·2 tablespoons olive oil
·1 teaspoon smoked paprika
·1 tablespoon fresh thyme or parsley, chopped
·1 teaspoon sea salt
·1 teaspoon black pepper
·2 tablespoons grass-fed butter
or ghee


Preheat oven to 425. Thinly slice the sweet potatoes and turnips into about ⅛-¼ inch slices and place them in a bowl. Toss with olive oil and seasonings and place in a circular pattern in a 10 inch cast iron skillet. Cover with foil and bake for 30 minutes. Remove foil and add the butter around the skillet. Cook for about 5 more minutes, then broil on high for 3-4 minutes, or until the top is slightly crispy. Let it cool for a few minutes. Top with more fresh thyme or parsley, if desired. Serve and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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