Yes, we’ll admit it, this was inspired by the nice-looking sweet potato and cauliflower gratin in this month’s issue of Whole Living, which, yes, is Martha Stewart.  But, since we didn’t want all of that dairy, it was equal part inspired by my Aunt Nancy’s usual way of preparing roasted potatoes, tomatoes, and squash for Christmas, which always turns out beautifully.  After all, what’s a holiday without both Martha and Aunt Nancy?

Also prepared for Thanksgiving, Day 2.

Roasted Sweet Potato & Cauliflower with Sage

Serves 6.

2 medium sweet potatoes, peeled and cut into half-inch slices

1 medium yellow onion, or two small ones, peeled and cut into half-inch slices (if using a medium sized onion, you can cut it in half first so that the slices aren’t too big)

1 small head of cauliflower, quartered and sliced into half-inch slices

a sprig of fresh sage (or rosemary… yes, i’ll admit, we didn’t have sage handy)

olive oil

salt, pepper

Preheat oven to 375 degrees F. Spray a 9 x 13 inch casserole pan lightly with extra-virgin olive oil (thanks, Mom, for this, which works wonders).  Toss sweet potatoes and cauliflower in an ever so tiny bit of olive oil, with salt and pepper. Arrange slices (alternating ingredient – sweet potato, onion, cauliflower; repeat) in casserole pan.  Throw some sage leaves on top. Cook for about 45 mins or an hour, until your veggies are the desired level of done.

Cost: About $8 for all, or $2.33 per serving.