Citrus: Roasted Sweet Potatoes with Citrus and Coriander Butter

ingredients:
-1 Tbsp coriander
-1/4 cup (1/2 stick) butter, room temperature
-1 Tbsp brown sugar
-1 Tbsp grated orange peel
-1 1/2 tsp grated lemon peel
-nonstick vegetable oil spray
-3 lbs long narrow sweet potatoes (or yams), unpeeled, halved lengthwise, cut crosswise into 1/2 inch-thick slices
-1 1/2 Tbsp olive oil

(optional: I added fresh green beans to the potatoes after the first 30 minutes. It was a great color and flavor addition...I think)

directions:
Mix coriander, butter, sugar, orange peel and lemon peel. Season butter mixture with salt and pepper. (Can be made 1 week ahead. Cover and chill.)

Position rack in bottom third of oven and preheat to 375. Spray heavy large rimmed baking sheet with nonstick spray. Toss potatoes and olive oil in large bowl to coat. Spread potatoes in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)

Drop butter onto potatoes in small dollops. (optional: add green beans.) Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 if refrigerated). Season with salt and pepper.