Here's a great way to roast sweet potatoes. It's how my darling sister, Sally, made them when I visited her last week. She uses a commercial blend of Russian sausage seasoning (Penzey's "Tsardust Memories"), but I didn't have any, and badly wanted to make these, so I went online to look at that product's ingredient list, and then winged it. I like grinding the dry marjoram with the ground spices in my mortar and pestle. I picked up that technique from several Diana Kennedy recipes. Doing this releases the flavor of the dried herb quite effectively. I hope you enjoy this. ;o)

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