500 g sweet potato, cut into wedges
1 tablespoon olive oil
pinch sea salt
1 generous teaspoon ground cinnamon
Preheat oven to 200 C.
Combine sweet potato with olive oil, salt and cinnamon.
Add a little more olive oil if needed.
Arrange onto a baking tray lined with baking paper. Make sure to spread the wedges out into a single layer so they roast evenly.
Bake for 40 minutes or until tender and golden.
Serve immediately and enjoy.