I baked these just like the other reviewer did. They turned out great. Thanks to both of you.
I really have to thank you for this recipe. You came up with a way that my husband actually likes sweet potatoes -- instead of just tolerating them. He asked me if we could have these again tomorrow night. I love sweet potatoes, and I love this recipe. Used my processor french fry blade to cut the sweets up small- quick and easy.
These were a big hit at dinner. I baked them in the oven as you suggested, after soaking & drying off the sweet potatoes, I mixed olive oil and the rest of the herbs and cumin in a plastic bag, added the sweet potatoes tossed them and baked them for about 35 minutes in a 400 degree oven, Yummy and so easy to do.
These were wonderful. The fresh rosemary and tarragon combo is terrific with the sweet potatoes! I took your hint and roasted the sweet potato wedges in the oven drizzled with some olive oil at 400 for about 30 minutes. Then tossed them with the chopped herbs. The potatoes ended up having to sit for about 20 minutes until everyone was ready for dinner, so I covered them with foil. I think that extra time helped the flavors of the fresh herbs intensify even more.
This is a very tasty way of having sweet potato. I sprayed them with olive oil spray and cooked them in the oven, they turned out perfect. I also emailed this recipe to my DD as my grandson is a sweet potato freak, she fried the sweet potato. Kyle's comment was do more mum, so I guess they were a hit down there.