Ingredients

6 Tbsp Olive Oil
3.5 lbs of Russet Potatoes (red-skinned sweet potatoes)
2 lbs Yams
2 lbs Tan-Skinned sweet potatoes
1/4 cup fat drippings from turkey or 1/4 cup olive oil
1/4 cup Finely Chopped fresh mixed herbs (such as thyme, marjoram and sage)
3 Tbsp Minced garlic

Method

1) Position racks in bottom third and top third of oven. Preheat oven to 400.
2) Brush each of 2 heavy large rimmed baking sheets with 1 Tbsp olive oil.
3) Place remaining olive oil in very large bowl, add all remaining ingredients and toss well
4) Sprinkle generously with salt and pepper
5) Divide potatoes between baking sheets and roast for 45 minutes, stirring occasionally
6) Reverse postions of sheets and continue to roast until potatoes are golden brown and tender, about 30 minutes
7) Remember to stir occasionally
8) Serve to greedy children.