Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy clean-up.
Wash the potatoes well under running water. Use a scrub brush to remove any stubborn bits of dirt (remember, these came from underground, so a little dirt is normal). If you like, you can peel the vegetables now.
Slice the potato. You can choose fries, wedges, half-moons, rounds, or cubes. The only thing that really matters when slicing sweet potatoes for roasting is that the pieces are all of similar sizes. Otherwise, the potato won't cook evenly and you'll end up with some overcooked and other undercooked pieces.
Place the cut sweet potatoes on your prepared baking sheet and drizzle them with olive oil and your seasonings. Toss the potatoes well to coat them fully in the oil and seasonings. Spread them out into a single layer on the baking sheet, giving the potatoes as much room as possible to help them crisp up in the oven.
Roast the potatoes for 30 minutes, tossing them halfway through. The potatoes are done when they're golden brown and soft all the way through.
Serve your roasted sweet potatoes hot out of the oven.