Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Wash and scrub the sweet potatoes. Pat them dry. Cut each sweet potato in half lengthwise to make even halves.

Using a small spoon, scoop out a little of the center if you want a shallow well for toppings, or leave them as-is for a rustic look.

In a small bowl, whisk together olive oil, salt, pepper, and smoked paprika. If using honey or maple syrup for a touch of sweetness, add it now and mix well.

Brush or drizzle the oil mixture over the cut side of each sweet potato half. Make sure the cut surface is coated so it caramelizes well.

Place the sweet potato halves cut-side down on the prepared baking sheet. Arrange them so there's a little space between each half for even roasting.

Roast in the preheated oven for 25 to 35 minutes, until the edges are golden and the centers are tender when pierced with a fork. Thicker potatoes may need a bit longer.

For extra-crispy edges, flip the halves cut-side up during the last 8 to 10 minutes of cooking and broil for 1 to 2 minutes if desired, watching closely to avoid burning.

Remove from the oven. Sprinkle with chopped parsley or cilantro. Serve warm with lemon wedges or a dollop of Greek yogurt if you like.