Yields 4 servings
3 small sweet potatoes, peeled and sliced lengthwise in 8 wedges
1 tablespoon chopped fresh rosemary and a few sprigs for garnish
1/2 tsp. garlic powder
1/2 tsp. dry mustard powder
2 tbsp. extra virgin olive oil
Preheat oven to 450 degrees F. Place wedges in large bowl. Add rosemary, garlic powder, mustard powder and oil. Toss to coat well. Arrange potatoes on baking sheet, making sure not to overlap. Bake 15 minutes. Turn wedges over and bake 15 minutes or until potatoes are soft and beginning to brown. Lightly season to taste with salt. Garnish with fresh rosemary sprigs. Serve immediately.