Rosemary Sweet-Potato Sausage Roast (Val)

1 large sweet potato, peeled
1 apple, preferably Northern Spy or Granny Smith
1 tsp (5 mL) olive oil
1/2 tsp (2 mL) dried rosemary, crumbled
1/4 tsp (1 mL) each dried thyme leaves and salt
2 to 4 sausages, preferably Italian
Fresh rosemary (optional)

1. Preheat oven to 425F (220C). Slice sweet potato into rounds, about ½ in. (1 cm) thick. Slice unpeeled, cored apple into wedges, then set aside. Place potato in a bowl. Drizzle with oil. Sprinkle with dried rosemary, thyme and salt. Toss until coated. Place on a large baking pan.

2. Add apple wedges to bowl and stir to coat with any leftover oil and seasonings. Set aside. Nick sausages and arrange around potato slices.

3. Roast, uncovered, 20 min. Then turn potato and sausages. Add apple to pan. Continue roasting until sausages are cooked and potato is tender, 10 to 15 more min. Sprinkle with chopped fresh rosemary.

First published in Chatelaine's 10/2008 issue.