October 3, 2009

Roasted Spiced Sweet Potatoes

We eat sweet potatoes year around, but consumption tends to go up in the fall because it is the quintessential fall vegetable. As I mentioned in this article back in February, we tend to avoid those recipes that add more sweetness to sweet potatoes. They are sweet enough as they are, and this sweetness lends itself well to other spices. In this dish, we add a little heat, some herbs, and fennel seeds. Quite an odd combination, but the flavor works well, and is subtle yet deep.

Roasted Spiced Sweet Potatoes


1 t coriander seeds
1/2 t fennel seeds
1/2 t dried oregano
1/2 t dried hot red pepper flakes
1 t kosher salt
2 lb medium sweet potatoes
3 T vegetable oil


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. Stir together spices and salt.

3. Cut potatoes into ½-inch chunks.

4. Toss chunks with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn chunks over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

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