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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Halve Yukon gold and sweet potatoes lengthwise, then cut into ⅓-inch-thick wedges (like steak fries). Toss in a large bowl with 1 TBSP oil. Season with salt and pepper. Spread out on a baking sheet. Roast in oven until lightly browned, 25-30 minutes.