2-3 lbs sweet potatoes or yam, scrubbed clean
2 tsp. coriander seeds
1 tsp. fennel seeds
1 tsp. dried oregano
1-2 tsp. paprika (use 1 tsp. for less spicy)
1½ tsp. sea salt
pepper to taste
3½ Tbsp. olive oil
1. Preheat oven to 425°F. Coarsely grind corander and fennel seeds in a coffee grinder. Pour into a bowl and mix in the rest of the spices.
3. Dry the potatoes and cut them lengthwise into 1-inch wedges. Put into a large baking tray and toss potatoes wedges with oil and spices until well mixed.
4. Roast in the middle of the oven for about 15-20 minutes. Remove and turn wedges once or twice to cook through for another 15-20 minutes until tender and golden in color. Remove and serve warm.