Red Hot Sweet Potatoes

2 pounds sweet potatoes (about 2 medium)
1 tablespoon olive oil
1 tablespoon fresh rosemary, minced
2 cloves garlic, minced
1/4 teaspoon cayenne
1/4 teaspoon coarse salt
1/4 teaspoon pepper

1. Preheat oven to 425 degrees. Slice sweet potatoes in half, then into wedges. Place on a rimmed baking sheet and drizzle with olive oil. Toss until evenly coated.

2. In a small bowl, combine rosemary, garlic, cayenne, salt and pepper. Sprinkle evenly over potatoes and toss to coat.

3. Roast 15 to 20 minutes, stirring occasionally, until potatoes are golden brown and fork tender.