Yield: 4-6 servings
First, preheat oven to 425 degrees F.
While the oven is preheating, wash the sweet potatoes and remove any growths or blemishes, but do not peel them. The potato rind helps keep the wedges crispy and held together when baking. Cut potatoes on a bias into 1/3 inch slices.
Next, place potatoes in a large bowl, and drizzle with olive. Add spices and toss to make sure all pieces are lightly oiled and seasoned.
Finally, bake in oven for a total of 40-45 minutes, flipping once about halfway through. Both sides should be lightly browned and crispy on the edges.
Remove from oven and plate on a bed of plain yogurt (optional). Garnish with pomegranate seeds and chopped mint if desired.