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Playing How To Make Roasted Sweet Potatoes With Coriander Vinaigrette by Gail Simmons

"Top Chef" judge and author of Bringing It Home, Gail Simmons stopped by to show us what she makes for Thanksgiving at her home.

Make Ahead: The vinaigrette will keep refrigerated in a small, airtight container for up to 1 week.

Check out more of Gail's Thanksgiving recipes:
Baked Salt & Vinegar Smashed Potatoes
Pastrami-Style Roast Turkey
Toasted-Hazelnut Tarte au Sucre (Sugar Pie)

Adapted from Bringing It Home: Favorite Recipes From A Life Of Adventurous Eating by Gail Simmons. Copyright © 2017 by Gail Simmons. Used with permission by Grand Central Life & Style. All rights reserved.


For the Coriander Vinaigrette:
  • ½ teaspoon coriander seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • ¼ cup loosely-packed mint leaves, torn if large
For the sweet potatoes:
  • 1 ¼ pounds sweet potato, cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ teaspoon coriander seeds, crushed
  • ¼ teaspoon red pepper flakes
  • Flaky sea salt, for serving
  • 1 tablespoon coarsely chopped shelled unsalted pistachios, optional
  • 2 tablespoons coarsely torn mint leaves
  • ¼ cup pomegranate seeds


Serves: 4


For the vinaigrette, in a small dry skillet, toast the coriander over medium-low heat, occasionally shaking the pan back and forth, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to a cutting board and let cool, then crush with the bottom of a heavy pan.

In a medium bowl, whisk together the toasted coriander, oil, vinegar, garlic, ⅛ teaspoon salt and a generous pinch of pepper. Just before using, stir in the mint.

For the sweet potatoes, heat the oven to 450˚F with the rack in the middle. Line a rimmed baking sheet with parchment paper.

On the prepared baking sheet, toss the potato with the oil, ¼ teaspoon kosher salt and a generous pinch of black pepper, then arrange in a single layer. Roast until tender and lightly golden, about 18 minutes. Sprinkle with the coriander and red pepper flakes and continue roasting until the edges are just golden, about 4 minutes more.

Transfer the potatoes to a serving platter, then lift up the parchment and slide any remaining spices and oil over the top. Drizzle with the vinaigrette and sprinkle with a pinch or two of flaky sea salt and the pistachios, if using. Sprinkle with mint leaves and pomegranate seeds and serve warm or at room temperature.