Spicy Baked Sweet Potato Fries

Ingredients

• Orange-fleshed sweet potatoes, one per person
• Olive oil
• Spicy Dipping Sauce with Sriracha or other dipping sauce.
• 2 T ground coriander
• 1 T ground fennel
• 1 T dried oregano
• 1 T Aleppo Pepper
• 2 T kosher salt

Directions

1. Heat the oven to 450F/230C. Using a mortar and pestle or a spice grinder, crush the coriander, fennel, oregano, and Aleppo pepper together, then stir in the salt. This will season several batches of sweet potatoes, so tuck the extra into a small jar for later.
2. Trim both ends from the sweet potatoes, then remove the skins with a sharp vegetable peeler. Cut each sweet potato lengthwise, then cut it crosswise so you end up with 4 pieces. Cut each piece into 2 or 3 chunky slabs, and slice those slabs into fries. Aim for about 1/2 – 5/8 inches thick, or about 15-18 cm.
3. Put the cut sweet potatoes in a plastic bowl and toss them with olive oil and the spice blend. For every 2 sweet potatoes, use 1-2 tablespoons olive oil and 2-3 teaspoons of the spice mixture, adjusting for the size of the potatoes and how much heat you want.
4. Coat a flat roasting pan with non-stick spray. Use the biggest baking sheet you own. Arrange the sweet potatoes in a single layer, flat sides facing down, with a little room between pieces. If your pan is too crowded, use 2 baking sheets.
5. Roast the sweet potatoes for 15 minutes, then turn each piece with your fingers or a fork. Put them back in the oven for 15 minutes more, turn them once again, and continue roasting for another 5-10 minutes, depending on how browned and tender you want them.
6. Serve them hot, with Spicy Dipping Sauce with Sriracha on the side, if desired.