In a large bowl, toss sweet potatoes in olive oil, sea salt, and pepper. There should be enough oil that the potatoes are glistening, but not dripping in oil (and there shouldn’t be any excess in the bowl).
Spread potatoes onto a baking sheet pan lined with parchment paper.
Place baking sheet on bottom rack and roast until brown, about 30-40 minutes total. Check after 20. Once brown on one side, shake the whole pan (lazy but works method) or flip the potatoes with a spatula (more precise, but slightly time consuming method) and roast for an additional 10-15 minutes, until tender and brown on the other side.