1-First Step: Preheat your oven to 450°F (230°C) with a rack placed in the center. Allow the oven to reach temperature before the wedges go in – a hot oven gives better browning. If you have an oven thermometer, use it to check accuracy.

2-Second Step: Scrub and dry the sweet potatoes; peel if desired. Halve each sweet potato lengthwise, then slice each half into 3-4 wedges about 3/4 to 1 inch wide for uniform pieces. When you’re slicing your sweet potatoes, try to keep each wedge about the same size so they cook evenly – nobody wants half burnt and half mushy on their plate!

3-Third Step: On a rimmed baking sheet, toss wedges with 2 tablespoons olive oil to coat evenly. In a small bowl, combine 1 teaspoon salt, 1 teaspoon garlic powder, 1/4 teaspoon chipotle chile powder (or less), 1/4 teaspoon black pepper, and 1/4 teaspoon dried rosemary. Sprinkle the spice mix over the wedges and toss well so each piece is coated.

4-Fourth Step: Spread wedges in a single layer without overlapping; use two sheets on upper and lower racks if needed. Overcrowding the pan causes steaming and soggy results, so give each wedge breathing room.

5-Fifth Step: Bake for 15 minutes, then flip the wedges so the other side can brown. Return to the oven and bake 5-10 more minutes until wedges are tender and lightly browned. Timing depends on wedge thickness and oven accuracy.

6-Sixth Step: Switch the oven to broil and move the pan closer to the heating element. Broil for 3-5 minutes to crisp the edges, watching closely to avoid burning. The broil step is optional but recommended for the best crunch.

7-Final Step: Remove wedges from the oven and sprinkle with extra salt right away. Serve hot with your favorite dip, or pair with a protein for a complete meal.