Roasted Spiced Sweet Potatoes: Difference between revisions
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=15 min | |PrepTime=15 min | ||
|CookTime=40 min | |CookTime=40 min @ 425° | ||
|Yield=4-6 servings | |Yield=4-6 servings | ||
|Rating=Yummy! | |Rating=Yummy! | ||
Revision as of 23:01, 27 January 2015
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 40 min @ 425° |
| Source | Epicurious |
| Yield / serves | 4-6 servings |
| Rating | Yummy! |
Ingredients
| 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 | med sweet potatoes |
| 3 T | vegetable oil |
Instructions
Preheat oven to 425. Coarsely grind coriander, fennel, oregano, and red pepper flakes in grinder or mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1" wedges. Toss with oil and spices in large roasting pan. Roast 20 minutes. Turn wedges and roast until tender and slightly golden, 15-20 minutes more.
