Preheat your oven: Begin by preheating your oven to 425°F (220°C). A hot oven ensures that your wedges get crispy on the outside while staying tender inside.

Prepare the sweet potatoes: Scrub the sweet potatoes thoroughly under running water. You can peel them if you prefer, but I love the extra texture and nutrients from the skin. Cut each sweet potato into wedges. Aim for uniform size to ensure even cooking.

Season the wedges: In a large mixing bowl, combine the olive oil, garlic powder, paprika, black pepper, and sea salt. Add the sweet potato wedges to the bowl and toss them until they are evenly coated with the seasoned oil mixture.

Arrange on a baking sheet: Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Spread the seasoned sweet potato wedges in a single layer on the baking sheet, making sure they aren't touching. Crowding the wedges will cause them to steam rather than bake.

Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the wedges halfway through. The wedges are done when they are golden and crispy on the edges.

Serve: Remove the sweet potato wedges from the oven and transfer them to a serving platter. Sprinkle with fresh parsley if desired for a burst of color and flavor. Serve immediately while they're hot and crispy.