![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY8R2mSUyrNkDP5fjqi-7wagqV7eO0yi0y1prEvkORviVRc23Nam-3cv30xCdflYeA0LLV5IOCHQHxtESUnnyaXqhYAsjStzKShq8Ux-WWCACEW8RyPwAjbi5ZBNUuPhmgtjHyhRWfU4i/s400/Spicy+Sweet+Potato+Wedges.jpg)
Roasted Spiced Sweet Potatoes
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 (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil
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. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
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. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
{recipe and photo via Smitten Kitchen}