1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Wash and dry the sweet potatoes thoroughly. Cut each sweet potato lengthwise into 8 even wedges. Consistency helps them cook evenly.
3. Place the wedges in a large bowl. Sprinkle the cornstarch or arrowroot powder over the wedges and toss gently to coat. This little trick is something I picked up during my time in Spain—it gives that extra crunch we all crave.
4. Add olive oil, sea salt, black pepper, smoked paprika, garlic powder (or fresh garlic), and chopped rosemary. Toss everything together until the wedges are evenly coated. I always make sure to involve my daughters at this step; it’s a fun way to get them excited about cooking.
5. Arrange the wedges on the prepared baking sheet in a single layer, making sure they don’t overlap. This helps them roast instead of steam.
6. Bake for 25 minutes, then flip each wedge carefully using a spatula. Return to the oven and bake for another 15-20 minutes, or until the wedges are golden brown and crispy on the edges.
7. Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

Pro tip: If you find one side browns faster than the other, rotate the baking sheet halfway through baking for even cooking. This attention to detail is something Nonna Rosa always emphasized—good food requires patience and love.