Preheat the oven to 425°F.

Line a large baking sheet with parchment paper.

Cut the sweet potatoes into wedges about 3/4 inch thick.

Place the sweet potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle with the salt and black pepper. Use a rubber spatula to toss the sweet potatoes until they are evenly coated.

Transfer the sweet potatoes to the baking sheet and arrange them so there is as much space between the wedges as possible.

Remove the leaves from the rosemary and discard the stems. Finely mince the leaves.

Roast the sweet potatoes on middle rack of oven for 12 minutes.

Carefully flip the sweet potatoes. Evenly sprinkle the minced rosemary over the potatoes. Continue roasting until they are tender and slightly charred at the edges, 10-14 minutes.

Check to see that sweet potatoes are done. Remove from oven or add time as needed.

Serve immediately.