A lovely way to spice up and vary kumara (sweet potato), which, lets face it, is better than regular potatoes anyway? 🙂
Preheat oven to 200°C
Toast the coriander seeds in a dry pan over a medium heat until aromatic. Transfer to a mortar and pound with a pestle until broken up. Add a decent pinch of salt, a couple of twists of pepper, the remaining spices and oregano. Mix well.
Cut the kumara lengthways into wedges about 2.5cm thick. Place them in a roasting tin, drizzle with oil and toss until coated. Sprinkle evenly with the spice mix and toss again.
Roast the wedges in the oven for 15 minutes, then turn with a fish lice and cook for a further 10-15 minutes, until tender.
Toasting spices: Toasting spices in a dry pan for even a few seconds enhances and draws out their fragrance. Be careful not to burn them or they will turn bitter and you’ll taste it in the final dish.