1tbs Aleppo Pepper (or espelette, or cayenne pepper)
2tbs Kosher salt
Instructions
Preheat oven to 425F (220C). Peel sweet potatoes and cut
into strips about 3in long and 3/4 in thick.
In mortar and pestle or spice grinder, grind
together coriander, fennel, oregano, and Aleppo
pepper. Mix in salt. (This makes enough for
several batches of sweet potatoes. Don't overdose
on the seasoning. It is great but potent).
In plastic bowl, toss together cut sweet potatoes,
olive oil, and spice mixture. You'll need about
1tbs olive oil and 2tsp spice mixture for every two
sweet potatoes, depending on how spicy you like it.
Spray flat roasting pan with non-stick spray.
Spread out sweet potatoes in single layer. Roast
30-40 min, turning about every 10 min. Sweet
potatoes should be softened through and lightly
browned when they're done. Serve hot.
Originally Submitted
12/28/2012
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