In a food processor or grinder, add 1 cup of panko crumbs
Add 1/4 cup of oregano
Add 1/2 cup of parsley
Grind on low speed until it is finely ground.
Add 1/2 cup of olive oil to the bowl of sweet potatoes
Add 1/2 of the ground panko mixture from step 10
Add 1 Tbsp of olive oil, if it is too dry
Mix until all the potatoes are well coated
Evenly space out the wedges out on a baking
Place in the oven and bake for 15 - 20 minutes.
I only used 1/2 of this ground panko crumb mixture. I am going to store the rest for future use. Shelf life is about 1 month when stored in a cool, dry place The Panko Crumb Mixture will store well for about 1 month in a cool, dry place