Colorful Roasted Sweet Potatoes and Beets

I love, love, love beets, especially when they are roasted. A friend had posted a link to a recipe for roasted sweets and beets and I had to have it. Sweet potatoes and yams are one of those things where I really like them but rarely make them for some reason. I got all of the produce at Sprouts because they have the best prices and the largest variety of sweet potatoes/yams. I wanted to get as much color as possible in this and it was so tasty!

3 golden beets, peeled and cut into chunks
3 red beets, peeled and cut into chunks
2 1/2 tablespoon olive oil, divided
1 1/2 teaspoons garlic powder
1 1/2 teaspoons sea salt
sprinkle of sugar
1 garnet yam, peeled and cut into chunks
1 purple yam, peeled and cut into chunks
1 sweet potato, peeled and cut into chunks
1 large white onion, coarsely chopped

1.  Preheat the oven to 400 degrees and line a large baking sheet with foil

2. In a medium bowl, toss the beets with 1/2 tablespoon of olive oil and bake for 15 minutes

3. Mix the remaining olive oil, garlic, salt & pepper, and sugar and coat the potatoes and onion with the mixture

4. Once the beets have baked for about 15 minutes, add the potatoes to the baking sheet and bake for another 45 minutes or until all of the veggies are nice and tender. You might want to stir or flip them about halfway through the cooking process but I didn't and they turned out just fine.