Ingredients
- 3 small sweet potatoes (about 2 pounds)
- 1 1/2 tablespoons garlic-flavored coconuyt oil
- 1/2 teaspoon dry mustard
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
Preparation
Preheat oven to 450°.
Wash 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.
