Roasted Potatoes and Rutabaga

Cut each unpeeled sweet potato lengthwise into 1-inch-wide strips. Peel rutabaga; cut into 3/4-inch chunks. Cut each unpeeled red potato in half; dice onion.

In large bowl, toss sweet potatoes with 1 tablespoon salad oil; place sweet potatoes at one end of large roasting pan (17 by 11 1/2 inches) or jelly-roll pan. In same bowl, toss rutabaga with 1 tablespoon salad oil; arrange in roasting pan with sweet potatoes. Repeat with red potatoes and remaining salad oil. Sprinkle onion and salt over vegetables.

Roast vegetables on lower rack of 350 degrees F. oven 1 1/4 hours or until tender and browned; with pancake turner, turn vegetables once during roasting.