Roasted Spicy Sweet Potatoes

from Gourmet magazine via smittenkitchen.com. The original recipe called for 1 teaspoon of kosher salt, but I thought that was a bit too much--you may want to revert to the original amount. I roasted my potatoes at 350 degrees for an hour, turning them after one half hour.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  teaspoon  coriander seed
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon dried oregano
• 1⁄4-1⁄2 teaspoon hot red pepper flakes (I used the lesser amount and they were still spicy enough for me)
• 3⁄4 teaspoon kosher salt
• 2  lbs  medium sweet potatoes
• 3  tablespoons  vegetable oil

Directions

1. Preheat oven to 425°F
2. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
3. Stir together spices and salt.
4. Cut potatoes lengthwise into 1-inch wedges.
5. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
6. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.