Roasted Sweet Potatoes with Speck and Chimichurri

Ingredients

• 4 small sweet potatoes, unpeeled, cut lengthwise into wedges
• 2 tablespoons plus 1/4 cup olive oil
• Kosher salt, freshly ground pepper
• 1/2 cup fresh cilantro leaves with tender stems
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh oregano leaves
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 2 ounces thinly sliced Speck or prosciutto, torn

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