6 sweet potatoes, 3 1/2 pounds, peeled, each cut lengthwise into 8 wedges
3 tablespoons olive oil
2 tablespoons packed brown sugar
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon ground black pepper
- Preheat the oven to 450°F. Place oven racks in the upper and lower thirds of the oven. Lightly oil 2 large shallow baking sheets.
- Place sweet potatoes in a large bowl and add the oil, sugar, coriander, salt and pepper; toss well to coat. Arrange wedges on the prepared baking sheets in a single layer without over crowding.
- Roast sweet potatoes 15 minutes. Remove from the oven and turn wedges. Return baking sheets to the oven, swapping upper and lower positions. Roast until tender and browned, 14-15 minutes longer.