6 Servings 45 min Cook
3 Tbsp Vegetable Oil
6 Sweetpotato, 5" long Sweet Potato
1 Tsp Salt
1 Tsp Coriander Seed
1/2 Tsp, whole Fennel Seed
1/2 Tsp Crushed Red Pepper Flakes
1/2 Tsp, ground Oregano
Preheat oven to 425F.
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.
