A delightful recipe for roasted sweet potatoes with a medley of herbs and spices, perfect as a side dish for any meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the sweet potatoes inside for even cooking.
Peel and cut the sweet potatoes into evenly sized wedges.
Cutting the sweet potatoes evenly ensures they cook at the same rate.
In a mixing bowl, combine the sweet potatoes, parsley, tarragon, rosemary, ground cumin, lemon juice, and olive oil. Toss until the sweet potatoes are well coated.
Mix gently to avoid breaking the sweet potato wedges.
Spread the seasoned sweet potatoes in a single layer on a baking sheet.
Use parchment paper or a non-stick baking sheet for easy cleanup.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden and crispy.
Check for doneness by piercing a wedge with a fork; it should be tender inside.
Serve the roasted sweet potatoes warm, garnished with additional fresh parsley if desired.
Serve immediately to enjoy the crispy texture.
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