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Roasted Sweet Potatoes With Speck And Chimichurri

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Photo: Bon Appetit


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4 small sweet potatoes, unpeeled, cut lengthwise into wedges

2 Tbsp. plus ¼ cup olive oil

½ cup fresh cilantro leaves with tender stems

½ cup fresh flat-leaf parsley leaves

¼ cup fresh oregano leaves

1 Tbsp. fresh thyme leaves

2 garlic cloves

2 Tbsp. red wine vinegar

2 oz. thinly sliced speck or prosciutto, torn

Kosher salt and freshly ground black pepper

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