Roasted Spiced Sweet Potatoes and Classic Creamy Coleslaw

Ingredients

Roasted Spiced Sweet Potatoes

• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried hot red pepper flakes
• 1 teaspoon kosher salt
• 2 lb medium sweet potatoes, washed (skin on), cut lengthwise into 1 inch wedges
• 3 tablespoons vegetable oil or olive oi
• Classic Cream Coleslaw

Salad

• 6 cups green cabbage, thinly sliced/shredded
• 1 cup red cabbage, thinly sliced/shredded
• 1 cup carrot, coarsely grated
• 1 cup green onions/scallions, thinly sliced

Dressing

• 1 cup mayonnaise (I use Hellman's half fat mayo)
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 2 teaspoons celery seed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

Roasted Spiced Sweet Potatoes

1. Preheat oven to 425 degrees (increase to 450 at any point if they are not browning enough).
2. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
3. Toss wedges with oil and spices (I add another 1/2 teaspoon of salt to the sweet potatoes at this point) in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and golden, 15 to 20 minutes more.
4. Classic Cream Coleslaw
5. Combine cabbage, carrot and onion in a large bowl.
6. In a small bowl whisk together the dressing ingredients. Taste and adjust to your liking. Add a little more sugar or more mayo if it's too tangy/vinegary.
7. Pour the dressing over the prepared vegetables and mix well. It's best if it can sit for an hour before serving.