3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Ground cayenne pepper, a pinch
4 small (900g) sweet potatoes, peeled
Position the rack in the lower third of the oven and preheat the oven to 220C. Place a heavy large baking tray in the hot oven for 10 mins to preheat.
Meanwhile, in a large bowl, stir the oil, salt, black pepper and cayenne pepper. Cut sweet potatoes lengthways into wedges, the widest part of the wedges should measure 2-2.5cm. As each potato is cut, toss the pieces in the seasoned oil to prevent them from discolouring. Arrange the potatoes cut-side down in a single layer on the hot baking tray, placing the largest wedges in the corners, since the heat is the most intense there.
Roast on the lower rack of the oven for 20 mins or until the potatoes are golden brown on the bottom. Using a metal spatula, turn the potatoes over and move the darker wedges to the centre of the tray and the lighter coloured wedges to the outer edges and corners. Continue roasting for 5 mins or until golden brown on the bottom and soft in the centre.