Ingredients
1 1/2 teaspoons coriander seeds
6 tablespoons unsalted butter
6 cardamom pods, seeds removed and crushed, pods reserved
Kosher salt and freshly ground pepper
4 pounds sweet potatoes, scrubbed and cut into 1/2-inch rounds
1/3 cup packed coarsely chopped cilantro leaves and stems
Preparation
Preheat oven to 450 degrees with racks in upper and lower thirds. In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, about 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
In a small saucepan, bring butter, coriander, cardamom seeds and pods, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper to a boil. Toss with potatoes on a rimmed baking sheet to evenly coat. Transfer half of potatoes to a second rimmed baking sheet; spread in a single layer on both sheets.
Roast, flipping potatoes and rotating sheets once halfway through, until potatoes are easily pierced with the tip of a knife and golden brown in places, 30 to 35 minutes. Serve, sprinkled with cilantro.
