2 pounds purple sweet potatoes (regular orange ones will also work)
2 tablespoons neutral high heat oil (we used sunflower, but avocado oil is good too)
1 1⁄2 teaspoon Salt (plus more after they come out of the oven)
2 tablespoons Lemon juice
3 tablespoons fresh parsley
2 tablespoons fresh basil
1⁄4 teaspoon Garlic Powder
1⁄3 cup Water (up to 1/2 cup, add slowly!)