Heat oven to 425°F and line a rimmed baking sheet with parchment paper. Rinse and dry the potatoes; cut into approximately 1/2-inch cubes.
In a large bowl, toss sweet potatoes with oil until well coated, then sprinkle the herbs, crushed pepper, salt, and black pepper over potatoes and toss until evenly coated.
Arrange in a single layer on the lined baking sheet without crowding individual pieces so sweet potatoes brown evenly. Bake for 25 to 30 minutes until sweet potatoes are golden brown. (Check potatoes midway through and stir to promote even browning.)
Slice the prosciutto and cook in a skillet with a little oil over medium heat until crisp (add oil as needed if the pan seems dry). Transfer to a paper towel lined plate and set aside until potatoes are done.
Once the potatoes are fork tender and browned, remove from the oven and transfer to a baking dish so that cubes form a one inch layer in the bottom of the dish and are very close together.
Sprinkle a layer of blue cheese over the potatoes and then a layer of the crispy prosciutto. Return to the oven for 3-5 minutes until the blue cheese begins to melt.
Video
Notes
TIPS & VARIATIONS
Add more chili flakes for a spicier flavor
Substitute any savory cheese for the blue cheese
Substitute bacon for the prosciutto
Store leftover cooked sweet potatoes in the refrigerator for up to 5 days
Sprinkle leftover roasted sweet potatoes over a salad or create a quick Frittata