I was probably one of the only kids who hated sweet potatoes. They were always doused with a sugary glaze, mashed with gobs of sweeteners, or (heaven forbid) topped with marshmallows. I had a voracious sweet tooth, but not when it came to mushy, starch potatoes. It wasn’t until adulthood that I learned what sweet potatoes actually taste like. We were at a restaurant, and they served a side of roasted spiced sweet potatoes. I couldn’t believe they were basically the same tubers as those used in candied yams.
Since my yam awakening, sweet potatoes have become one of my favorite staple foods. And I still make roasted spiced sweet potatoes just like the ones that I had at that restaurant. I discovered the recipe on epicurious, and have adapted it over so slightly.
Unlike my thyme-roasted sweet potatoes, these roasted spiced sweet potatoes are lighter on herbs, but heavier on fragrant spices. This recipe uses the unique combination of coriander, fennel, oregano, and red pepper flakes for warm, delicious spice that adds flair to most meals.
Special Diet Notes: Roasted Spiced Sweet Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, vegetarian, and top food allergy-friendly.
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- ½ teaspoon dried oregano
- ¼-1/2 teaspoon dried hot red pepper flakes (1/2 teaspoon was a bit too spicy for us)
- 2 pounds medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Preheat your oven to 425°F and lightly grease a large baking dish or baking sheet.
- Coarsely grind the coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
- Cut the potatoes lengthwise into 1-inch wedges, or into 1-inch chunks.
- Toss the wedges with the oil, spices, and salt, and spread them in an even layer in the baking dish.
- Bake for 35 to 40 minutes, checking in every 10 to 15 minutes to turn the sweet potatoes and keep them from sticking.