Preheat the oven to 400 F. Add the sweet potatoes to a large zip top bag with the cornstarch and 2 tablespoons olive oil. Seal bag and massage the sweet potatoes until thoroughly combined and it’s hard to see the cornstarch. Spread onto a rimmed baking sheet and bake for 25 minutes.
Meanwhile, add the shrimp and snap peas to another rimmed baking sheet and toss with 1 tablespoon olive oil and salt. Add to the oven with the sweet potato pan and roast for 8-10 minutes. Serve immediately with your favorite dipper.*You can omit the cornstarch if desired, though it helps the sweet potatoes to get a little crunchy.