(You'll want to make this over and over so my recipe makes enough spice mix for several batches. Recipe adapted from Epicurious.com. I found the recipe via Food Musings, who also loved them.)

Ingredients

1 T olive oil and 2 tsp. of the spice mixture #Seasoning_Mix: for every two sweet potatoes

sweet potatoes, one per person

Directions

Preheat oven to 425 F. Peel sweet potatoes and cut into strips about 3 inches long and 3/4 inches thick.

In plastic bowl, toss together cut sweet potatoes, olive oil, and spice mixture. Vary the spice depending on how spicy you like it.

Spray flat roasting pan with non-stick spray. (I would use a non-stick cookie sheet if I had one small enough to fit into my toaster oven!) Spread out sweet potatoes in single layer. Roast 30-40 minutes, turning about every ten minutes. Sweet potatoes should be softened through and lightly browned when they're done. (They will only be slightly crisp. If you wanted them crisper I might increase the temperature to 450 F or use convection if you have it, but sweet potatoes never get as crisp as fried potatoes.) Serve hot.

Seasoning Mix:

2 T ground coriander
1 T ground fennel
1 T dried oregano
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt

In mortar and pestle or spice grinder, grind together coriander, fennel, oregano, and Aleppo pepper. Mix in salt. (This makes enough for several batches of sweet potatoes, so you'll need a small jar to store the extra.)

Sweet Potato Info:

Orange-fleshed sweet potatoes are often called "yams" or "sweet yams" in the United States. This recipe could probably be made with white-fleshed sweet potatoes as well, but I haven't tried it that way.