1-First Step: Preheat the oven to 450 degrees F and position a rack in the center.

2-Second Step: Scrub and dry the sweet potatoes. Peeling is optional, and leaving the peel on is totally fine.

3-Third Step: Cut each sweet potato lengthwise in half. Then cut each half into 3 or 4 long wedges about 3/4-inch to 1 inch wide so the pieces cook evenly.

4-Fourth Step: Place wedges on a rimmed baking sheet. Drizzle 2 tablespoons olive oil over them.

5-Fifth Step: Mix salt (1 teaspoon), garlic powder, chipotle chile powder (optional), black pepper, and dried rosemary in a small bowl. Sprinkle the mix over the wedges, then toss so each wedge is evenly coated.

6-Sixth Step: Arrange wedges in a single layer without touching. If your pan is crowded, divide them between two baking sheets and place on different oven racks. Crowding can turn roasted wedges into steamed wedges.

7-Seventh Step: Bake for 15 minutes, then flip wedges and bake another 5 to 10 minutes until tender and lightly browned.

8-Eighth Step: Switch oven to broil and broil for 3 to 5 minutes until edges are crisp. Watch closely so nothing burns.

9-Final Step: Remove from oven. Sprinkle with additional salt if desired, then serve hot as oven baked sweet potato wedges.