4 sweet potatoes, washed, dried, and cut into uniform wedges
2 tbsp olive oil (enough to coat the wedges)
2 sprigs of fresh rosemary, leaves removed from the tough stem
Freshly ground black pepper
Preheat the oven to 425°F. Cut the sweet potatoes into wedges that are uniform in size. This will allow them to all evenly cook. Place them on a baking sheet. Drizzle the sweet potatoes with olive oil, some sea salt, black pepper, and rosemary. Toss with your hands or a spatula to coat the wedges. Roast in the oven for 25 minutes, tossing them a few times with a spatula to get the potatoes crispy on both sides.
Remove from the oven. Cool one down and taste for seasoning. Finish with a squeeze of fresh lemon juice and a final sprinkling of sea salt if necessary.