The cumin gives an extra kick to these baked sweet-potato wedges.
Preheat oven to 425 degrees. Scrub potatoes under cold water; pat dry. Halve lengthwise; quarter each half lengthwise.
On a large rimmed baking sheet, toss sweet potatoes with cumin, salt, pepper, and oil until coated. Arrange, cut sides down, in a single layer.
Roast, turning potatoes halfway through, until tender and browned, about 30 minutes. Let cool slightly before serving.
