Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set aside.

In a mixing bowl, toss the sweet potato wedges with olive oil until they are evenly coated. Spread them out in a single layer on the prepared baking sheet.

In a separate bowl, stir together the Italian seasoning, garlic granules, salt, and thyme. Sprinkle this herb mixture over the sweet potatoes, making sure each wedge is well coated.

Bake the wedges for 25-30 minutes until fork-tender. For a crispy finish, broil on medium for 4-6 minutes until golden and crispy on the edges.

Remove the wedges from the oven and let them rest for about 10 minutes. Garnish with fresh parsley, if desired, and serve warm.