Cut sweet potatoes into medium wedge slices. At the thick part, I prefer to make them into semi-circles, for manageable roast size with nice character! Heat pan at high heat. Then lower heat to medium and drizzle a little olive oil or coconut oil. Lay out the sweet potato slices on the pan in a flat layer. Roast on medium heat for 10 mins. Make sure that the slices do not stick to the pan bottom.
Sprinkle a little thyme, freshly ground black pepper and sea salt to taste. Turn the sweet potato slices and roast some more till they turn golden brown and are well-done (but not mushy).
For cooking efficiency, you can cover the pan for part of this pan roasting process. But make sure you leave enough gap, since we want to roast the sweet potatoes and not “boil-cook” them (from the heat steam)!