A delightful twist on classic sweet potato fries, these wedges are seasoned with a blend of aromatic spices and roasted to perfection.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small bowl, combine the crushed coriander and fennel seeds, dried oregano, smoked paprika, kosher salt, and freshly ground pepper.
Crushing the seeds releases their aromatic oils, enhancing the flavor.
Cut the sweet potatoes into wedges and place them in a large mixing bowl.
Try to cut the wedges evenly for uniform cooking.
Drizzle the sweet potato wedges with olive oil and toss to coat evenly.
Ensure all wedges are lightly coated for even roasting.
Sprinkle the seasoning mix over the sweet potato wedges and toss again to distribute the spices evenly.
Use your hands to gently toss the wedges for better coverage.
Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
Spacing the wedges prevents steaming and promotes crispiness.
Roast the sweet potatoes in the oven for 20 minutes, then flip each wedge and roast for an additional 15-20 minutes until golden and tender.
Flipping the wedges halfway ensures even cooking and browning.
Serve the roasted sweet potato wedges warm, optionally garnished with fresh herbs or a squeeze of lime juice.
Adding a garnish enhances both the flavor and presentation of the dish.
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