Baked Coriander Sweet Potatoes
- Level: Easy
- Yield: serves 4 to 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 278
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 261
- Total: 1 hr 15 min
- Active: 10 min
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
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.