3 small sweet potatoes (about 2 lbs.)
1 1/2 Tbsp olive oil
1/2 tsp dry mustard
2 tsp minced fresh rosemary (or use dry)
1/2 tsp salt
Preheat oven to 450. Peel sweet potatoes. Cut each potato lengthwise into 16 wedges (or more if you like yours crunchy). 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 poattoes for 30 inutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.
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