STEP ONE HEAT oven to 425°F.
STEP TWO CUT each sweet potato lengthwise into 8 wedges.
STEP THREE COMBINE oil, rosemary, garlic, salt and red pepper in large bowl. Stir until blend. Add sweet potato wedges. Toss to coat.
STEP FOUR ARRANGE on 15 x 10 x 1-inch sheet pan in a single layer, scraping oil mixture from bowl over sweet potatoes.
STEP FIVE BAKE 35 to 40 minutes or until sweet potatoes are tender.
Tip No coconut oil? Simply substitute 1/4 cup Crisco Pure Vegetable Oil.
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