Pre-heat oven to 400 degrees and line two large baking sheets with foil; set aside.
Place sweet potato wedges in a large Zip-loc bag (or bowl) and add olive oil, rosemary (crushed in palm to release flavor), garlic powder, season salt and pepper.
Shake well to combine and make sure every potato wedge is evenly coated in oil and seasonings.
Spray the foil-lined baking sheets with non-stick spray then lay wedges on both pans in an event layer. It is crucial not to over lap potatoes to avoid steaming and promote crisp fries.
Bake for 30 minutes, turning every 10 minutes or so with a spatula.
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