Ingredients
2 medium sweet potatoes (about 1-1/2 pounds)2 tablespoons olive oil2 teaspoons Dijon mustard2 teaspoons honey1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally.
