A recipe for savory roasted sweet potato wedges topped with chimichurri and bacon.
Finely mince parsley and thyme leaves. Trim ends and smash garlic with the flat of your knife. Remove papery skin and finely mince. In a small bowl, combine herbs and garlic, and whisk in olive oil. Whisk in vinegar, salt, and spices.
Use a spatula to arrange wedges in a wide bowl or platter. Spoon on chimichurri, and finish with the crumbled bacon. Serve immediately.