Peel 6 sweet potatoes and cut them into french fry size wedges.
Preheat a cookie sheet in a 450 oven.
Combine juice of half a lemon,
2 tbs olive oil,
1/4 cup fresh marjoram or oregano,
in a ziploc bag.
Add sweet potatoes to the bag and shake.
Place on preheated cookie sheet and bake in a 450 oven 20 minutes.
These were lovely in our Easter dinner (which included herbed ham and also asparagus in a citrus balsamic sauce), but they'd be just as nice for an everyday lunch.