Baked Coriander Sweet Potatoes

Name: Baked Coriander Sweet Potatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: serves 4 to 8
Ingredients: 4 sweet potatoes, scrubbed; 2 tablespoons olive oil, plus 1/2 cup to finish; 4 teaspoons coriander seeds, toasted and cracked; 2 teaspoons lemon zest, from 2 lemons; 2 teaspoon flake salt; 2 tablespoons fresh Italian parsley leaves, roughly chopped, optional

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Level: Easy

Total: 1 hr 15 min
Active: 10 min

Yield: serves 4 to 8

Level: Easy

Total: 1 hr 15 min
Active: 10 min

Yield: serves 4 to 8

Ingredients

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4 sweet potatoes, scrubbed

2 tablespoons olive oil, plus 1/2 cup to finish

4 teaspoons coriander seeds, toasted and cracked

2 teaspoons lemon zest, from 2 lemons

2 teaspoon flake salt

2 tablespoons fresh Italian parsley leaves, roughly chopped, optional

Directions

Preheat the oven to 425 degrees F.
Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.

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