Today was ode to the sweet potato. Not sure why other than I had wanted to experiment with Sweet Potato Pâté (hopefully coming soon to v:gourmet), I bought too many, and was looking for other things to make with this amazing but undervalued tuberous root. I found this recipe on a new blog – smitten kitchen – that I discovered while getting my hair cut. Go figure. It got 5 out of 5 from Bekah and her friend Katya. We ate it with the Tagine and Socca. A great triad if there ever was one.

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)

1 teaspoon sea 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. 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.

Recipe adapted from smitten kitchen