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Sweet Potatoes with Rosemary


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  • 12 ouncessweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
  • 1 cupwater
  • 2 teaspoonsDijon-style mustard
  • 2 teaspoonshoney
  • 2 teaspoonsolive oil
  • 1 teaspoonchopped fresh rosemary
  • Dashfreshly ground black pepper


Servings 2
Preparation time 15mins
Cooking time 20mins
Adapted from


Step 1

Preheat broiler. Place sweet potato wedges and the water in a microwave-safe baking dish. Cover with plastic wrap; vent plastic wrap to allow steam to escape. Microwave on 100% power (high) for 6 to 8 minutes or until sweet potatoes are nearly tender, rearranging sweet potatoes once halfway through cooking. Drain well.

Meanwhile, in a small bowl, combine mustard, honey, olive oil, rosemary, and pepper; set aside.

Place sweet potatoes on the greased unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 3 to 4 minutes, carefully turning once with a metal spatula. Brush with half of the mustard mixture. Broil for 2 to 3 minutes more, turning and brushing once with remaining mustard mixture.


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