Ingredients
3 small sweet potatoes (about 2 pounds)
1 1/2 tablespoons garlic-flavored olive oil
1/2 teaspoon dry mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
Directions
Preheat oven to 450°.
Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.
