1. Preheat oven to 375F. Whisk together the oil, honey, mustard seeds, salt, and pepper in a large bowl.
2. Pick the leaves from the sprigs of rosemary, and add to the honey mixture. Cut the sweet potatoes into 1-inch wedges, and toss them w. the honey mixture until they are evenly coated.
3. Line a baking sheet w. parchment paper, and set the wedges side by side in a single layer. Scrape any remaining mixture from the bowl w. a rubber spatula, and drizzle on top of the sweet potatoes.
4. Bake the sweet potatoes until tender, about 1 hour, flipping them during the last 15 min. of cooking.
|
