Fennel and Coriander Sweet Potatoes


U.S. Metric Ingredients
3 lb 1.35 kg Sweet potatoes, peeled
3 tbsp 45 mL Butter, unsalted
1 tbsp 15 mL Shallots, chopped fine
1 tsp 5 mL Coriander seed, crushed
1 tsp 5 mL Fennel seed, crushed
to taste to taste Salt
to taste to taste Pepper



  1. Cut the potatoes into sticks 3 in. (7–8 cm) long and ½–¾ in. (12–20 mm) across.
  2. Cook the potatoes in simmering salted water until just tender. Do not overcook or the potatoes will be too soft and will break easily. Drain.
  3. Heat the butter in a sauté pan and sweat the shallots until soft.
  4. Add the coriander and fennel and cook until fragrant, about 2–3 minutes.
  5. Toss the spice mixture carefully with the potatoes and season with salt and pepper. Be careful not to break the potatoes.
  6. Reheat gently in the sauté pan as needed.

Per 1 ounce (28.35 g): Calories, 35; Protein, 0 g; Fat, 1 g (26% cal.); Cholesterol, 5 mg; Carbohydrates, 6 g; Fiber, <1 g; Sodium, 10 mg.