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1
Preheat oven to 375 degrees F.
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2
Put sweet potatoes in a glass or stainless steel bowl.
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3
Melt the butter in a small saucepan over low heat.
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4
Stir in brown sugar and lemon juice.
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5
When sugar is completely melted, stir in Toasted Spice Rub and gray salt.
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6
Pour mixture over sweet potatoes.
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7
Toss well.
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8
Arrange sweet potatoes in a baking dish, cut side up.
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9
With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one.
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10
Cover with foil and bake at 375 degrees F until easily pierced with a knife.
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11
1/4 cup fennel seeds
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12
1 tablespoon coriander seeds
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13
1 tablespoon peppercorns
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14
1 1/2 teaspoons red pepper flakes
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15
1/4 cup (1-ounce) pure California chili powder
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16
2 tablespoons kosher salt
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17
2 tablespoons ground cinnamon
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18
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
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19
When the fennel turns light brown, work quickly.
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20
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
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21
Immediately turn the spice mixture out onto a plate to cool.
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22
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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23
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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24
Pour into a bowl and toss with the remaining ingredients.
