Sage Roasted Sweet Potatoes and Black Rice

3-4 large sweet potatoes, peeled and diced
1/4 cup olive oil
1/4 cup fresh sage, chiffonade
3 cloves garlic, finely minced
1/2 teaspoon sea salt
2 cups uncooked black rice, cooked according to package directions

Preheat the oven to 425º F. Line a baking sheet with foil or parchment (this is essential to collect the drippings later). In a large bowl, mix together the sweet potato chunks, the olive oil, sage, garlic, and salt. Toss to coat the potatoes completely.

Spread the potatoes in a single layer over the baking sheet. Bake for 25-35 minutes until they are cooked through and the edges are turning golden brown. Remove the sheet from the oven and toss the potatoes, as well as all the garlic and oil drippings with the rice. Stir well and serve warm.

Makes 6 servings.

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