1 teaspoon coriander
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano
1/4 teaspoon dried hot red pepper flakes (optional)
1 teaspoon salt
2-3 medium sweet potatoes
3 tablespoons vegetable oil
2 tsp balsamic vinegar
1. Preheat oven to 425°. Stir together spices and salt, then oil and vinegar.
2. Cut potatoes lengthwise into 1-inch wedges. Stir up the oil mixture again to combine oil and vinegar. Toss wedges with oil and spices, place on a cookie sheet and roast in middle of oven 15 - 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 10 - 15 minutes more.
adapted (and photo stolen) from the smitten kitchen.