Roasted Sweet Potato wedges

3		Small Sweet Potatoes
2  tablespoons		Pompeian Extra Light Olive Oil
1/4  teaspoon		Ground Black Pepper
1  pinch		Sea Salt

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1.Preheat the oven to 450°F.
2.Cut the sweet potatoes lengthwise into 1 1/2-inch-thick wedges and place in a large bowl. Season with salt and pepper. Drizzle with olive oil. Toss gently.
3.Arrange the wedges on a large baking sheet in one flat layer so they don't touch. Bake in the upper part of the oven, turning once, until softened and lightly browned, about 20 minutes. Season again with salt and pepper (if desired), and carefully remove from the sheet (the wedges are relatively fragile after cooking). Serve hot.