Coriander-Maple Sweet Potato Fries

It’s been nearly a week since I last posted and so much has happened: I’ve become an Auntie! We’ve had amazing weather; I poisoned myself by willingly eating gluten (I swear it was for the greater good…but it won’t be happening again); And we hosted a few visitors in our home! Other than the the day-or-so of stomach pains and headaches, it was a great week!

Even though we are getting to the time of the year where no one wants to turn on their ovens, I thought I’d share this recipe for sweet potato fries; just in case some of you are daring enough to add that extra heat to your home. There are a bazillion recipes for sweet potato fries out there, so I’m sure by now most of you know how to make them. So why not try this flavour combination the next time you’re looking at that tuber on your counter and wondering what to do with it.

I typically add a teeny bit of maple syrup to my sweet potatoes when I roast them in wedges. Not because they require the additional sweetness, but to highlight the natural caramelization even further. And, inspired by large, soft chunks of sweet potato that I’ve had in some flavourful curries, I thought warm, citrusy ground coriander seeds dusted on top of the orange gems would compliment the maple syrup. I thought right.

Coriander Maple Sweet Potato Fries

Note: I prefer purchasing whole coriander seeds and grinding them myself (either with a coffee/spice grinder or in a mortar & pestle); this creates a fresher taste that pre-ground coriander can’t replicate. And my experience is that pre-ground coriander tends to lose it’s flavour fast. If you must use pre-ground coriander, I can not guarantee this recipe will turn out the same – you may need more of it (because the flavour is so bland) or less (because it’ll be ground so fine compared to doing it yourself); use at your own taste-bud risk. 

1 medium sweet potato
olive oil
2 tsp maple syrup
1 tsp ground coriander seeds (grind them yourself – see Note)
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp chili flakes

Preheat oven to 425 ºF. Line a baking sheet with tin foil (if desired – you can skip this step).

Scrub sweet potato then pat dry. Cut the potato up into 1/2″ strips and lay them on the prepared baking sheet. Drizzle with olive oil and the maple syrup; then sprinkle over the coriander, salt, pepper, and chili flakes. Give the sweet potato wedges a quick toss to (somewhat) evenly coat them. Place in the hot oven for 15 minutes. Take the pan out of the oven and flip over the sweet potato strips (or just toss everything around if you don’t have the patience to turn each one over one-by-one). Return the pan to the oven and continue to cook for an additional 15-20 minutes or until the sweet potato fries are cooked through and beginning to caramelize.

Serve hot or at room temperature.

Serves 4.

(These were delicious with some garlic-braised collard greens and rosemary&garlic grilled lamb chops)


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