Coriander Sweet Potatoes Food

CORIANDER ROASTED SWEET POTATOES

Steps:

• Heat oven to 425°F. Using a heavy pan, coarsely crush coriander seeds.
• Peel potatoes, halve lengthwise, then cut into 1⁄2-inch-thick pieces. Transfer to a rimmed baking sheet and toss with oil, coriander, cinnamon, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, turning once halfway through, until tender, 40 to 50 minutes. Transfer to a serving platter.
• In a small bowl, whisk together yogurt and lemon juice until smooth. Drizzle over potatoes and sprinkle with chile and feta.

CRISPY CORIANDER POTATOES

Steps:

• Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
• In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.

SWEET POTATO AND CORIANDER MASH

Steps:

• Bring a large pan of lightly salted water to the boil.
• Peel and cube the potatoes and add to the pan with the garlic.
• Return to the boil and simmer for 15-20 minutes until tender.
• Add the coriander and cook for 10 seconds; drain well, then return to the pan.
• Set the pan over a gentle flame and stir with a wooden spoon for 1-2 minutes to evaporate any excess water, but be careful not to let the potatoes catch and burn on the bottom of the pan.
• Turn off the heat and mash well.
• Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
• Serve warm.

BAKED CORIANDER SWEET POTATOES

Steps:

• This recipe originated on an episode of Giada Entertains. Episode: Earth Day Party.
• Preheat the oven to 425 degrees F.
• Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
• Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.