orange recipe- the world’s best oven sweet potato fries

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.

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).

Comments

  1. Leigh Anne says

    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!

    • Kirstin says

      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).

  2. Carla Ludwig says

    Yes, these ARE delicious. We were the recipients of a variation of this recipe on the 4th of July. YUM!!!

  3. Laura says

    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.

    • Kirstin says

      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… :)

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