Roasted Spicy Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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from Gourmet magazine via . The original recipe called for 1 teaspoon of kosher salt, but I thought that was a bit too much-you may want to revert to the original amount. I roasted my potatoes at 350 degrees for an hour, turning them after one half hour. Ingredients:
1 teaspoon coriander seed |
1/2 teaspoon fennel seed |
1/2 teaspoon dried oregano |
1/4-1/2 teaspoon hot red pepper flakes (i used the lesser amount and they were still spicy enough for me) |
3/4 teaspoon kosher salt |
2 lbs medium sweet potatoes |
3 tablespoons vegetable oil |
Directions:
1. Preheat oven to 425°F
2. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
3. Stir together spices and salt.
4. Cut potatoes lengthwise into 1-inch wedges.
5. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
6. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
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