This recipe is using fresh rosemary + thyme from my tiny herb garden. I have used oregano, parsley, chives, garlic, ginger, paprika, chili powder, Italian 'herbs' or "herbes de provence" .. I am sure that I've used others too.
Place the sliced/chopped sweet potatoes into a plastic bag or zip lock bag
Add the oil
Holding the bag closed, shake up the bag to coat the sweet potatoes in the oil
Slide the taters out of the bag onto a parchment lined baking sheet
Sprinkle with most of the finely chopped rosemary (or herb of your choice)
(save a little for garnish, just prior to serving)
Lightly season with S + P
Place the baking sheet in the oven and roast for about 10 minutes.
Use tongs to flip the sweet potatoes + back into the oven.
Test for 'done-ness'.
Enjoy!
Recipe Notes
Note: I find that if I make a ½ inch or 1 inch dice, or slice fairly thinly, cooking at this high time does allow for
some crispness.. some 'crispy bits' !