Wash sweet potatoes thoroughly, then cut into quarters.
Dry off with paper towels, and then place in a large bowl.
Add olive oil and toss, and then sprinkle with five spice powder and toss.
Place potato wedges skin side down on rack in roasting tin. Dependent upon the size of your roasting tin, you may have to roast the wedges in two batches.
Place in a preheated oven at 450 and cook until wedges are soft inside when pinched (approx. 20-30 mins).
Once cooked, arrange wedges in equal amounts on plates. Or one large serving platter.
Place avocado, pomegranate, jalapeno, cilantro and sesame seeds in a bowl, then add rice vinegar and oil and mix together.
Sprinkle with salt and pepper to taste, then spoon mixture over the sweet potato wedges and serve immediately.