These sweet-potato wedges are all about the flavor of the vegetable – they have no added sweetness, save for what the potato brings to the dish. There’s no need to peel the sweet potatoes; just scrub them well.

Steps

1. Preheat the oven to 425 degrees.
2. How you cut up the sweet potatoes depends on their size and shape. The idea is to create wedges, each with some skin on it. I usually cut very large sweet potatoes in half crosswise, and then I cut each half lengthwise in half again. From each quarter I then cut wedges radiating out from the center. Use your high-school geometry and your imagination. The important thing is that the wedges be roughly the same size and thickness so they cook evenly.
3. Place the wedges in a large cast-iron pan or other metal baking dish. Drizzle the olive oil over the potatoes and sprinkle with the salt and a generous amount of black pepper. Add the garlic to the pan, and using a large spoon or your hands, toss the potatoes to coat with the oil and spices. Roast for about 30 minutes, or until the wedges are tender and nicely browned around the edges. Toss them around once or twice while they are roasting to ensure even cooking.