November 13, 2010

Roasted Spicy Sweet Potatoes

This is a great dish to serve over the Thanksgiving holiday dinner. You can use garnet yams or sweet potatoes, but I prefer the Japanese sweet potatoes. Enjoy!
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
Baking tray
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.

Printable Recipe

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