Finally, I tried a recipe from an old issue of Cooking Light magazine for roasted sweet potato wedges. We loved them and loved using the same seasoning with 1/2" wedges of butternut squash. The seasoning was an unusual combination: cumin, salt, pepper, ground cloves, olive oil. I actually thought it was a little too spicy but I'll roast sweet potatoes/squash again. What I would like, however, is something my elderly FIL and 2 YO granddaughter would like. Neither likes very spicy food. What seasonings do you use?