Sunday, December 02, 2007

Roasted Spiced Sweet Potatoes

Some day--no time soon, mind you, but some day--I'm going to be a horrible pregnant woman. Already, despite being 100 percent non-gestating, I have incredibly specific food cravings, often for frustratingly unspecified dishes.

Today, for instance, I was grooving on the memory of some great Thanksgiving sweet potatoes (Craig Claiborne's recipe, for those who are interested), but wasn't in the mood for the traditional brown sugar glaze. Instead, I wanted something spicy and exciting to go with the lamb chops and baby bok choy I had planned for dinner. And now, thanks to the miracle of Google, even very vague cravings can be satisfied. A search for "sweet potatoes + spices + recipe" yielded this fantastic, hit-the-spot result. These are definitely going into the regular rotation, since they're as easy as they are tasty and they make the house smell fabulous. I'm sure to be craving them again soon.

Hey, at least it's not pickles and ice cream.

Roasted Spiced Sweet Potatoes

Preheat oven to 425 degrees

1 Tablespoon ground coriander
1 1/2 teaspoon oregano
1 teaspoon allspice
1 teaspoon cayenne pepper (this makes them fairly spicy, adjust according to your preferences)
1 teaspoon salt
3 Tablespoons oil

Wash and cut into steak fry-sized wedges, leaving the skin on:
3 large sweet potatoes

Coat potatoes in oil and spices, spread on baking sheet, and bake for 40 minutes, turning once.