6 tbs. olive oil
1/4 cup honey
1/4 cup yellow mustard seeds
1 1/2 tsp. kosher salt
Generous pinch of freshly ground black pepper
2 fresh rosemary sprigs
3 lbs. red-skinned sweet potatoes or yams, peeled
Preheat oven to 375 degrees. Whisk together the oil, honey, mustard seeds, salt, and pepper in a large bowl. 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 with the honey mixture until they are evenly coated.
Line a baking sheet with parchment, and set the wedges side by side in a single layer. Scrape any remaining mixture from the bowl with a rubber spatula, and drizzle on top of the sweet potatoes. Bake the sweet potatoes until tender, about 1 hour, flipping them during the last 15 minutes of cooking. Adapted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013.