No picture this time as we ate them too fast :) I reheated some leftovers for lunch the next day and they tasted just as delicious. We also dined on sautéed broccoli with mushrooms and parmesan cheese, and quinoa. How vegetarian of us.
Warning: these are DELICIOUS!
Sweet & Spicy Sweet Potato Wedges
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Makes 4 to 6 servings.
Ingredients
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (more red pepper = more spice!)
1 teaspoon kosher salt
2 pounds medium sweet potatoes (I used two larger potatoes)
3 tablespoons olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (more red pepper = more spice!)
1 teaspoon kosher salt
2 pounds medium sweet potatoes (I used two larger potatoes)
3 tablespoons olive oil
Directions:
Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. We are without a these items at this time, so I got creative and used an old-fashioned ice cream scooper and crushed the spices in a small bowl. It worked pretty well! Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large bowl before transferring to a large pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, about 15 to 20 minutes more.
Enjoy!
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