Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Rinse and pat dry the sweet potatoes. If you make skin-on wedges, scrub the peel well with a brush. If not, peel the sweet potatoes with a vegetable peeler.Cut the spuds in half on the long side, then make wedges, positioning the blade at the center of the potato and cutting down diagonally.
Transfer the wedges to the baking sheet, then add chopped rosemary, crushed garlic, salt, pepper, and olive oil.
Toss well to distribute the seasoning evenly, ensuring that the olive oil coats every wedge.Arrange wedges flat on the baking sheet on a single layer.
Bake at 400°F or 200°C for about 30 minutes until the sweet potato wedges are soft, caramelized, and slightly charred on the edges.
Arrange on a serving platter, and sprinkle with freshly chopped parsley and a touch of freshly ground salt or salt flakes.