They were tossed (skin on!) in olive oil, salt, pepper, garlic powder and smoked paprika and then roasted in a 400 degree oven for 45 minutes (and turned halfway through). They were a revelation. Why? Two reasons. Leaving the skin on made them chewy in a way that peeling them never has. Seasoning them with an eye to the savory side of things (rather than with cinnamon and nutmeg) just sent them over the top. Good grief. Try it, you'll be glad you did.