Peel the sweet potatoes and cut them into wedges. Usually six to eight wedges per sweet potato makes for a good fry depending on the size of the potato.
Spread out on a large sheet pan, drizzle with the olive oil, salt, and pepper and toss to combine.
Roast for about 12 minutes on the middle rack, then use a spatula to toss them around a little bit.
Continue to roast for another 10 to 12 minutes or until the sweet potatoes are deeply browned on the edges and tender when pierced with a fork or knife.