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Place sweet potato wedges in a large bowl filled with cold water. Soak for at least 1 hour.
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Drain sweet potato wedges and use paper towels to absorb as much moisture as possible. In a large ziplock bag, add cornstarch and then wedges. Leaving air in the bag, seal and shake well so the wedges are evenly coated.
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Move oven racks to the top two levels available, and then preheat to 450 degrees F.
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Line two baking sheets with parchment paper and lightly coat with cooking spray. Place the wedges on the trays in a single layer with an inch or more apart. Drizzle on the olive oil and evenly sprinkle on the spices.
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Place the trays into the oven and allow wedges to bake for 20 minutes. Remove from oven and test for doneness with a fork. If wedges are still tender, allow them to bake for an additional 7-10 minutes or until slightly crisp.
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Once baking has finished, sprinkle on kosher salt.