Well now isn’t this silly. The one photo I chose above all to represent my food blog, was the pic of my roasted sweet potatoes. I love the color, the contrast, the simplicity. I should also mention that sweet potatoes happen to be one of my most very favorite things to eat on this planet. You would think that surely I posted the actual recipe on my blog, wouldn’t you?
Negative. Not a sweet potato recipe to be found. Until now.
So here it is, in all its simplistic splendor. Exotic spices play off the sweet and tender potatoes. A sight to behold, so feel free to present them at Thanksgiving or pair them with beef tenderloin for New Years Eve. And yet they’re equally at home as a part of a weeknight family supper. Kid tested and approved. Healthy.
They’re at the top of my list. And of course, will remain at the top of my food blog page. Sweet.
Roasted Spiced Sweet Potatoes
1 tsp. coriander seeds
½ tsp fennel seeds
½ tsp dried oregano
½ tsp red pepper flakes
1 tsp Kosher salt
2 pounds sweet potatoes, peeled
3 TBS vegetable oil
Put rack in middle of oven and preheat to 425 degrees.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in coffee/spice grinder or in mortar with pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch-thick wedges. Toss with oil and spices in a roasting pan and spread over one layer. Roast for 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes longer.
Serves 4 – 6