Sweet and hot potato wedges. So good with Thanksgiving turkey.

4 small sweet potatoes, peeled
4 tbsp pepper jelly
1 clove garlic, minced
2 tablespoons unsalted butter
Kosher salt and pepper to taste

Preheat oven to 500F.

Cut sweet potatoes lengthwise into wedges about 1/2-inch thick. Lay in a single layer on a nonstick baking sheet. Lightly coat with cooking spray. I roasted the wedges on a foil-lined baking sheet.

Bake for 30 minutes, turning wedges once or twice during baking period, until potatoes are crisped and tender.

In a small saucepan over low heat, stir together the jelly, garlic, and butter until melted. Place the potato wedges, skin side down, on the prepared pan and brush the glaze over it. Generously sprinkle with salt and freshly ground pepper.