| 5 | 45 | 84 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 3 small potato | Sweet potato |
| 1 1/2 tsp | Extra virgin olive oil, garlic-infused |
| 1/2 tsp | Mustard powder |
| 2 tsp | Rosemary, fresh |
| 1/2 tsp | Salt |
Preheat oven to 400°F (200°C).
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.
| Vegetables | 1.2 |
