Recipe to Try: Spicy Sweet Potato Wedges

Sweet potatoes are yummy to eat in any season but they seem perfectly at home during the Fall. Here is a wonderful recipe that I happened upon via one of my favorite food blogs, Smitten Kitchen.

Roasted Spiced Sweet Potatoes

Adapted from Gourmet, January 2002
Makes 4 to 6 servings.

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.

{recipe and photo via Smitten Kitchen}