Yield: 2-4 servings

2 medium sweet potatoes, scrubbed
1-2 tablespoons olive oil (just enough to coat; more will steam instead of roast the potatoes)
salt (or garlic salt to taste)
freshly ground black pepper to taste

For flavored wedges:

1 teaspoon of one of the following: ground cumin, chili powder, curry powder, sweet paprika, Cajun seasoning, Old Bay, etc.

Preheat oven to 425 degrees. Slice sweet potatoes into 8 wedges. Pour oil into bottom of metal baking dish with 2-inch sides. Add potatoes, salt and pepper, and optional spice of choice. Roast for 20-30 minutes (check after 20), stirring about every 5 minutes, until slightly crispy-caramelized and tender, but not too soft.

Note: your wedges will be larger than those in the photo, as my potatoes were actually too small.

Serve with Dipping Sauce:

Stir together equal parts vegan mayonnaise or my Tahini Topping (included on this site) and any pesto or sauce that will complement the seasoning you chose for the potatoes. My recipe for Vegan Cilantro Pesto (also on this site) is a great choice for plain, cumin or chili roasted wedges.