1 teaspoon coriander seeds (see notes)
1/2 teaspoon fennel seeds (see notes)
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 pounds medium sweet potatoes -- cut lengthwise into 1" wedges
3 tablespoons vegetable oil

Preheat oven to 425 degrees F.

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.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Stacy's Notes: Have made several times since Gail emailed me this recipe. We use olive oil and whatever spices we have, such as Italian seasoning, oregano, red pepper flakes and salt.