Place sweet potatoes, each halved lengthwise, and 1/4 cup water in a medium microwave-safe bowl. Cover with plastic wrap; pierce with tip of a knife to vent. Microwave at HIGH for 5 minutes. Drain water.
3 of 7Photo: Jen Causey
Cut each potato half lengthwise into 4 wedges.
4 of 7Photo: Jen Causey
Add oil to potatoes; toss to coat.
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Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange potatoes in a single layer on pan; sprinkle with salt and pepper. Bake at 450° for 18 minutes or until browned and tender.
6 of 7Photo: Jen Causey
Combine yogurt, vanilla, and honey, stirring well; serve sauce with potatoes.
7 of 7Photo: Jen Causey
TRY THESE THREE RIFFS
1. Sprinkle 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin on the sweet potatoes along with the salt and pepper.
2. Omit the yogurt sauce and drizzle with a combination of 1 1/2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon cider vinegar.
3. Omit the yogurt sauce and instead sprinkle potatoes with 1/4 cup shredded cheddar or Monterey Jack cheese.