Total Time: 45 minutes
Active Time: 15 minutes
Set the oven to 200° C (400° F). Rinse, dry and cut the sweet potatoes into wedges. Cover the wedges with cornstarch (optional) and shake o the excess so that there is just a thin layer of starch left. Combine the wedges with olive oil, salt and cayenne pepper (optional).
Place them on a baking sheet covered with baking paper. To get crispy sweet potatoes, make sure that the wedges do not touch each other and that there is plenty of room around each one. Bake for 15 minutes and then turn the wedges before baking for another 10 – 15 minutes.
When the potatoes have finished baking, turn off the oven and open the door a crack. Leave the potatoes for a few minutes in the oven, and they will become even crispier.