orange recipe- the world’s best oven sweet potato fries
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I can’t remember when we discovered (and then modified) this recipe from Smitten Kitchen for spicy sweet potato wedges. But they are divine (like heaven, in sweet potato form), and I don’t feel right about keeping this information to myself.
The greatest thing about these yummies is that they pair excellently with winter comfort food and summer grill food alike. And did I mention how delicious they are? Seriously. You need to try this.
INGREDIENTS
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes
1 teaspoon coarse kosher salt
1 teaspoon brown sugar
3 medium sweet potatoes
3 tablespoons olive oil
DIRECTIONS
Grind up of the spices, the brown sugar and the salt in a mortar and pestle.
Slice potatoes.
With potatoes in a bowl, drizzle olive oil over potatoes. Add spices. Cover bowl and shake until potatoes are evenly coated with olive oil and spice mixture.
Spread on a cookie sheet (spray with olive oil first). Roast in oven at 425 degrees for 20 minutes. Turn the potatoes over and roast another 15-20 minutes.
Enjoy.
And then keep making them every night for the next week because they’re so. darn. good.
Also maybe make some Paleo Ranch as dip!
ps- Two notes- the smitten kitchen recipe doesn’t call for brown sugar. But the spicy/sweet/savory combo is fantastic. Also, I usually end up on the higher end of the chili flake range and don’t find them to be too hot (I like moderately spicy food, though).
These look delish! I always thought I had to be a “real” cook to use a mortar & pestle in the kitchen, but not so! How fun! I’m also a pharmacist, but rarely use one at work. Guess I need to dust off my mortar & pestle from school & get to cookin 🙂 Lovin’ your series BTW – such pretty ideas & inspiration!
Leigh Anne, I laughed when I read your comment… I am pretty sure I am not a ‘real cook,’ so you DEFINITELY don’t need to be one to use a mortar and pestle. Also, funny that you don’t use one at work either. 🙂 Bust that baby out, friend! 🙂
And so glad you’re loving the series (me too, incidentally). I love summer and love color (and the guests making amazing stuff doesn’t hurt either).
Yes, these ARE delicious. We were the recipients of a variation of this recipe on the 4th of July. YUM!!!
Totally with you (obviously). 🙂
These really are awesome. I used slightly different herbs, but the sweet and spicy went great with Sweet Potatoes. If I made them again, I would probably only use 2 tblsp. oil.
Laura, your comment makes me remember that I need to make these again soon. 🙂
What herbs did you use? I’m always up for something new… 🙂