Preheat your oven to 425°F (220°C). Yes, do it now—your potatoes deserve hot air, not lukewarm vibes.
Chop the sweet potatoes into evenly sized wedges or sticks. Uniform pieces = even cooking, which is basically adulting.
Toss potatoes with olive oil and all the spices. Make sure every piece is coated—no spice left behind, no carrot left in the dust.
Spread in a single layer on a baking sheet. Don’t crowd them; they need air to work their seasoning magic.
Bake for 25–30 minutes, flipping once halfway. They’re done when edges are crisp and centers are tender.
Optional: finish with a light drizzle of honey or maple syrup for a sweet-salty twist. Toss to coat and serve hot.
