Oven-Roasted Sweet Potato Wedges
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3 small sweet potatoes (about 2 pounds)
1 1/2 T. garlic-flavored olive oil
1/2 tsp. dry mustard
2 tsp. minced fresh rosemary
1/2 tsp. salt
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.