Spicy Sweet Potatoes

Recipe from Gourmet Magazine January 2002 Issue
Adapted and Husband-Tested in Alice’s Kitchen

I have to say that this is probably my husband's favorite side dish. It's easy to make and I'll even coat the potatoes ahead and keep them chilled until it's time to put them in the oven, so this is great to prep in advance when you want to get a head start on dinner. The spicy isn't "hot," but sweet with a little kick, so don't let the word spicy keep you from making this fabulous dish. When I make the spice mixture, I make an extra batch and store it in a plastic container for the next time I want something quick and delicious to make. I've also made this dish and taken it to parties as a room temperature snack. All of the spices can be found in Lost River Market & Deli's bulk spice section.

1 teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 teaspoon Kosher salt
2 pounds medium sweet potatoes
3 Tablespoons vegetable oil

Preheat oven to 425° F. 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.
Wash and peel sweet potatoes. Slice crosswise into ¼ inch thick disks.
Toss potatoes with oil and spice mixture until well coated. Place the potatoes onto a baking sheet. Roast for about 10-15 minutes. Remove from the oven and turn the potatoes over with tongs or a spatula. Continue baking for another 10-15 minutes or until tender.
Makes 4-6 servings.