North Africa meets Mexico
Wednesday, April 11, 2012
Party food for special people you love, or to eat all alone, burning your fingertips:
2 sweet potatoes
1 tbs coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
4-6 tbs olive oil
Preheat the oven to 450.
Toast the seeds in a dry skillet: first the coriander seeds for a minute, then fennel seeds for another minute, then cumin seeds for another minute. All should be fragrant but relatively uncolored. Then grind in a mortar and pestle or spice grinder.
Peel the sweet potatoes, cut in half lengthwise, and then into wedges - 10ths or 12ths - for maximum caramelizing area.
Toss the sweet potatoes, spices, olive oil, and a good amount of salt, and lay on a baking sheet. Roast until deeply caramelized, about 25 minutes, depending on your oven. Turn the oven up or down as you see fit to caramelize everything nicely - burnt edges are delicious, too!
Then try not to eat all of them before your guests arrive. Super good at any temperature, and the next day!