• Pre-heat the oven to 180oC (fan).
• Slice the sweet potatoes into wedges

  >You don't need to peel the potatoes first. They'll hold together better with the skin on.

  >The wedges need to be roughly the same size so they cook evenly.

  >HOW TO CUT WEDGES: I find the best way to do this is to cut the potato in half. Take one half, place it flat side down on your shopping board. Cut 3 or 4 segments (depending how big your sweet potato is) like a terrys chocolate orange! By that, I mean all of the cuts should meet at the core of the potato to create segments, rather than chips!I found this helpful picture on google to show you what I mean:
  
• Place the wedges in a large bowl.
• Add all of the seasonings and oil and mix together until the potatoes are thoroughly coated.
• Place the wedges on a baking tray

  >Ideally spread apart, so they are not touching - this will ensure they cook evenly and crisp up nicely!

  >I've used tin foil to help with the cleaning afterwards but thats optional!
  
• Bake for 10 mins.

Bacon time!!!

• Remove the baking tray from the oven.
• Take 1 of the wedges and wrap it up in 1 piece of bacon.

  >I recommend spiralling the bacon around the wedge, as tightly as possible.
• Repeat for the rest of the wedges
• Place them back on the baking tray, ideally spaced out again, and into the oven for 30-40mins, or until the bacon is starting to go brown and crispy!

  >You may want to turn the wedges after 20 mins, to ensure the bacon goes crispy all the way around

  >If you do have wedges that are a little smaller than the rest, they may need removing from the oven 5 mins before the rest! Overcooked sweet potato goes a little black isnt so great!!

  >Top tip: if you have a cooking rack, place the wedges onto a cooling rack, on the baking tray. This will help the bacon crips up all the way around, without the need for turning!
  
• Remove from the oven and EAT!!!