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Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper or foil, or use a nonstick baking sheet.
Trim the very ends of the sweet potatoes. Cut the potatoes in half lengthwise. Then, cut each half into wedges, or spears, that are ¾-inch / 2cm wide at their thickest part.
Transfer the sweet potato wedges to the baking sheet. Drizzle them with the oil, then use your hands to mix them on the sheet, so that all of the wedges are evenly and lightly coated with oil. Sprinkle the wedges with salt.
Bake the wedges for 15 minutes. Flip the wedges over, so that they bake evenly on both sides. Return the baking sheet to the oven. Bake the wedges for another 15-20 minutes, or until they're crispy on the edges, yet tender on the inside.
Serve the wedges right away, with our without a dipping sauce of choice. Some options include miso sesame dressing, 5-minute tangy yum sauce, or turmeric tahini dressing. Enjoy!