Preheat the oven to 375 degrees. Line 2 rimmed baking sheets with foil.
Place the sweet potato wedges on the baking sheets, drizzle with oil and a little salt and pepper. Roast for 30 – 35 minutes or until fork tender.
While the potatoes roast, prepare the glaze and sesame seeds:
Combine the honey, tamari, and ginger in a small saucepan and bring to a boil. Let boil gently for 1 minute. Take off the heat.
Place the sesame seeds in a small dry skillet and cook, stirring frequently, over medium heat until toasted, about 3 -4 minutes.
When the potatoes are fork tender remove from oven, brush with the glaze and return for another 5 minutes. Transfer the sweet potatoes to a serving platter and sprinkle the sesame seeds over the top.