Cut the peeled sweet potatoes into wedges. I cut them in half short-ways, then cut them in half long-ways (so now I have quarters). Then each quarter I cut into 2-3 wedges, depending on how big the sweet potatoes are.
In a small bowl, combine oil, sugar, nutmeg, thyme, ¼ t salt and 6-7 cracks of pepper.
Place the sweet potato wedges into a large bowl, pour the spice mixture over them, and toss to coat thoroughly.
Transfer to a large rimmed baking sheet and arrange in a single layer. Roast conventionally for 30 minutes, turn, and then roast another 30 minutes once until the edges are dark brown and the wedges are crisp, about 1 hour. (Convection: bake 15 minutes one side, flip then bake another 10-15 min.)