3 sweet potatoes (2 pounds), peeled, cut lengthwise into ¼-inch-thick spears
2 tablespoons EVOO
1 tablespoon chopped fresh rosemary
½ tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon cayenne
Directions:1. Heat oven to 425ºF. Place oven racks in the upper third and lower third of oven. Lightly oil 2 rimmed baking sheets.
2. Combine potato spears, oil, rosemary, cumin, salt, and cayenne in a large bowl; toss well to coat. Arrange potatoes in a single layer on baking sheets.
3. Roast potatoes, rotating pans and tossing potatoes every 10 minutes, until lightly golden and tender, about 30 minutes.
As a warning, I made this a second time but was not very careful about measuring the cumin & cayenne - it ended u p becoming a feat of strength to eat an entire potato wedge! Be very careful with measurements!
It's even low carb! (click for original atkins recipe)