These oven-baked sweet potatoes are definitely my go-to side dish. I love sweet potatoes in all forms, but this simple way of roasting them till crisp is my favorite. My father used to make a similar side dish by cutting sweet potatoes into large chunks and baking them in a 9×13. Although delicious, the results were quite mushy. Cutting the sweet potatoes into thin wedges and giving them space when baking gives them that crunch you would get if you fried them, but they’re so much healthier! These are amazing seasoned with just salt and pepper, but you can also get more creative and add dried herbs, chili powder for a smoky spice, or a little brown sugar or honey for extra sweetness.