I couldn’t resist buying this fragrant spice blend with a name like Kandy. This Sri Lankan dried spice mix is a combination of cinnamon, ginger, fennel, coriander, star anise, fenugreek, black pepper, clove, mace and cardamom. I used it on a whim, coating thick sweet potato wedges with the Kandy spice, extra-virgin olive oil and sea salt. The aroma in the kitchen was almost reminiscent of Thanksgiving. Fenugreek was the only herb in the spice combination that I didn’t recognize. After a bit of research, I realized that fenugreek has many medicinal properties. Curio Spice Company makes the blend I used and this company buys directly from the producers and farmers whenever possible. Create your own spice blend and share it!

• 3-4 large sweet potatoes, scrubbed and cut lengthwise into wedges
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Kandy spice blend
• 1/2 teaspoon sea salt or Kosher salt

Pre-heat the oven to 425 degrees. In a large bowl combine the potato wedges, olive oil and Kandy spice blend. Toss to coat the potatoes. Spread the potatoes in a single layer on a roasting tray and season with the salt. Bake the potatoes until browned and soft in the center, about 20-30 minutes. Serve 4-6.