Sweet Potatoes with Rosemary

Ingredients

• 12  ounces sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
• 1  cup water
• 2  teaspoons Dijon-style mustard
• 2  teaspoons honey
• 2  teaspoons olive oil
• 1  teaspoon chopped fresh rosemary
•   Dash freshly ground black pepper

Directions

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.