Roasted Sweet Potatoes with Speck and Chimichurri
['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']
Heat oven to 425°F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.
Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper.
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.
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