4 medium sweet potatoes, peeled and cut lengthwise into 8 wedges each
2 tablespoons vegetable oil
Salt and freshly ground pepper
Preheat the oven to 375°. On a baking sheet, toss the potato wedges with the vegetable oil. Lay the wedges on their side, season with salt and pepper and roast for about 25 minutes, turning once, until tender and lightly browned.
The potatoes can stand at room temperature for up to 3 hours; recrisp in a 500° oven before serving.