Pierce potatoes all over with a fork then arrange on a oiled foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes.
4 medium sweet potatoes
Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.
Arrange a rack in the oven about 6 inches from the heating element and preheat broiler.
Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half.
Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.
In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins.