Sweet potatoes with herbs
This dish takes about 40 minutes to make, including roasting time, and should be served straight out of the oven.
2 medium-to-large sweet potatoes
2 tbsp. 0live oil
1/2 tsp. salt
freshly ground black pepper
2 sprigs fresh dill
1 sprig fresh mint
Preheat the oven to gas mark 6 (400 F, 205 C). Peel the sweet potatoes, rinse them off and cut into wedges 2-3 inches (5-7 cm) long.
Use half the olive oil to prepare a baking pan. Place the wedges in the pan and drizzle with the remaining oil. Sprinkle with salt and grind in a generous amount of black pepper.
Roast for 15 minutes. Remove the pan and gently flip the wedges over. Return to the oven for another 15 minutes.
While the wedges are baking, prepare the herbs. Snip the dill into segments about half an inch (1 cm) long, removing any bits of stem. Remove the leaves mint leaves from the stem and snip crosswise into thin strips.
When the sweet potatoes are done, place them in a serving dish. Sprinkle the herbs on top. Serves 2.