Wash sweet potatoes under cold water and peel the skin off. Then cut sweet potatoes in fingers (approx. 1/4″ wide) and wash under cold water (to remove any skin leftovers).
In a large mixing bowl, add olive oil, all herbs (if fresh finely minced), garlic and salt and mix until all potato fingers are well coated on each side. Set aside and leave for 10 minutes.
In the meantime, place empty non-stick baking sheet/pan in oven and preheat for 10 min. on 200 C/ 400F. If you do not have non-stick sheet, cover your oven pan with aluminum foil and let preheat for 10 minutes (works like a charm!).
After 10 minutes, carefully take out hot baking sheet from oven and toss all seasoned sweet potato fingers onto the sheet (if using foil, do not remove it rather toss over the foil). Distribute evenly and return in oven until potatoes are cooked (approx. 15-20 min in my oven) on 200 C/ 400F.
Once cooked (I check with fork), let cool slightly and serve while still warm.