Baked Sweet Potato with Herbal Topping

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2.Place the scrubbed, fork-pierced sweet potatoes on the prepared baking sheet. Bake for 45-55 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.

3.While the sweet potatoes are baking, finely chop the parsley, chives, and thyme. Combine the herbs in a small bowl and set aside.

4.Once the sweet potatoes are done, remove them from the oven and let them cool slightly for 5 minutes.

5.Using a sharp knife, carefully slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently press the ends to open the sweet potato slightly.

6.Drizzle each sweet potato with half of the olive oil. Sprinkle evenly with the chopped herbs, sea salt, and black pepper (if using).

7.Serve warm, optionally garnished with a few extra herb sprigs for presentation.