Roasted Sweet Potatoes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 291
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 554
- Total: 35 min
- Cook: 35 min
Ingredients
1 tsp. coriander seeds
1/2-tsp. fennel seeds
1/2-tsp. dried oregano
1/2-tsp. dried hot red pepper flakes
1 tsp. kosher salt
2 lb. medium sweet potatoes
3 Tbs. vegetable oil
Directions
- Preheat oven to 425 degrees F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee or spice grinder or with a mortar and pestle. Stir together the spices and salt. Cut potatoes lengthwise into 1-inch wedges.
- Toss the wedges with oil and spices in a large roasting pan and roast in middle of the oven for 20 minutes. Turn the wedges over with a spatula and roast until tender and slightly golden (15-20 minutes more).