Baked Coriander Sweet Potatoes

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 10 min
  • Yield: serves 4 to 8
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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 


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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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