Preheat the oven to 200 C / Gas 6. Wash the sweet potatoes and scrub them well to remove any fibres or dirt from the skin.
Dry and cut into large wedges. Place onto a baking tray, preferably non-stick, and rub with a few tablespoons of olive oil, the cumin, chilli flakes, sea salt and pepper.
Bake in the preheated oven until the sweet potatoes are crispy around the edges and tender in the middle, about 25 minutes.
Cut the French goats cheese camembert into 12-16 wedges and scatter them over the cooked sweet potatoes. Drizzle with a little more olive oil.
Place the tray back into the oven for another 10 minutes until the cheese is nicely melted.
Remove the sweet potato and cheese from the tray and arrange onto a big platter. Lay over the prosciutto, followed by the rocket and chopped chilli. Drizzle with more olive oil and the syrupy balsamic vinegar.