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Add whole sweet potatoes to a large pot filled with water and bring to boil for about 8 minutes or until fork-tender, not too soft. Drain and let cool.
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Slice sweet potatoes into long wedges, about ½ “ thick. Add to the baking sheet lined with parchment paper.
Evenly drizzle the oil over the sweet potato wedges. Evenly sprinkle with salt and sugar (and optional cinnamon). Toss with your hands or tongs so each sweet potato is properly coated.
Arrange the sweet potato wedges in a single layer, skin side down. Bake for about 22 minutes, flipping halfway through if able. Enjoy.