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Heat the oven to 425°F. Lightly spray a sheet pan with oil.
Cut the sweet potatoes into ¾-inch inch cubes.
In a large bowl, toss the sweet potato wedges with olive oil and season with garlic powder, paprika, rosemary and salt and black pepper, to taste.
Spread out in an even layer on the sheet pan and bake 30 to 35 minutes, tossing every 10-15 minutes until tender, golden and browned on the edges. (Keep an eye on them at about 25 minutes to make sure they don't burn)