Peel each potato and cut lengthwise into 8 wedges. For exceptionally large potatoes, cut the wedges in half. Parboil the wedges by placing them into a pot of water at a low boil for 8 minutes. Drain and pat dry with paper toweling. Place the potatoes in a large bowl or food bag with just enough olive oil to coat the wedges and add seasoning to taste. Lightly toss, making sure that the seasoning is evenly distributed over all the wedges. Lay the sweet potato wedges on a parchment lined baking sheet and place in a 425 degree oven for 30 minutes or until nicely browned on the outside and tender on the inside.
Seasoning Note: The Kansas City Classic Rub is a blend of coarse salt, brown sugar, ancho powder, chipotle powder and more, feel free to use your own combinations from your spice cabinet.